MEIA Desfeita de Bacalhau (salted cod with chickpeas)

Ingredients for MEIA Desfeita de Bacalhau (salted cod with chickpeas)

Instructions for MEIA Desfeita de Bacalhau (salted cod with chickpeas)

To prepare the MEIA Desfeita de Bacalhau (salted cod with chickpeas) recipe, please follow these instructions:

Begin the day before putting the fish in soft clip at least 12 hours in a bowl with as much cold water that the fish are covered. Change the water several times.

Put the chickpeas to soak for at least 12 hours in another bowl covered with so much water that it is about 5 cm. above the peas.

Bring the chickpeas to a boil. Let them cook 2-2 ½ hour until they are tender, but not never boil them to death. Com if necessary. more water during cooking.

Pour the water from the fish and clip came so much fresh water that it stands approx. 2 ½ cm. over the fish. Bring the fish in boil over strong heat. Taste on the water, the salt, rolled it away and new water poured on. Let the fish stew under lid for about 20 minutes, until it is tender. Pour the water off. Remove skins and ben and flaked the fish part.

Heat the oil in a pan. Cut the onions into rings about came the Fry onions Golden i.. The fish came in and mix it together with the drained chickpeas, parsley, vinaigre, garlic, Spanish pepper and salt. Warm it through. Advantage gently the quartered eggs in and taste the right to. It came up on a warm platter.

Udsten the black olives and garnish the Court with them and parsley sprigs. Oil and vinegar to the server.