The history of bacalhau (salted codfish) dates back to the Vikings, who preserved freshly caught cod by drying it in cold North Sea winds. By the XVI century, Portugal embraced bacalhau as a national dish. Nowadays, this culinary icon symbolises maritime adventures, exploration and tradition, and it remains a staple during festive occasions.
Ingredients for 3-4 servings:
- 250 gr desalted bacalhau (bacalhau demolhado)
- 200 gr cherry tomatoes
- 1 large red onion
- 5-6 garlic cloves, thinly sliced
- 1 cup cooked chickpeas
- 1/4 cup cilantro (fresh coriander)
- 1/2 or 1 lemon to taste
- 1 teaspoon cumin
- 1 tablespoon sweet paprika powder
- 1/8 cup olive oil
- Salt and pepper to taste
