Spanish & Portuguese · Lunch · Dinner
Portuguese Salt Cod with Chickpeas and Egg
Bacalhau com grão
Tender flakes of poached salt cod tossed with warm chickpeas, potatoes, sliced onion and halved boiled eggs, finished with a bright garlic, parsley and olive oil dressing. A hearty Portuguese classic made lighter with a modest splash of oil.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 40% · Fat 27% · Protein 33%
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Ingredients
For 4 servings- 600 g soaked weight (about 4 pieces)Desalted (pre-soaked) salt cod loins
- 500 g (about 8 small)Small waxy potatoes, scrubbed
- 2 cans (about 3 cups drained)480 gChickpeas, canned, drained and rinsed
- 4 large200 gEggs
- 1 large150 gOnion, thinly sliced
- 3 cloves9 gGarlic, finely chopped
- 1 small bunch (about 1/2 cup chopped)15 gFresh flat-leaf parsley, chopped
- 2 tbsp27 gExtra virgin olive oil
- 1 tbsp15 gRed wine vinegar
- 1 leafBay leaf
- 1/2 tspBlack pepper, freshly ground
- about 2.5 litres (10 cups), divided2,500 gWater
Steps
- 1
Put the potatoes in a large pot with 1.5 litres of the water, bring to a boil and simmer for 20 minutes until tender when pierced.
- 2
Meanwhile, place the eggs in a small pan, cover with about 500 ml of the water, bring to a boil and cook for 10 minutes.
- 3
Cool the eggs in cold tap water, then peel and cut them in half.
- 4
In a wide pan, bring the remaining 500 ml water to a gentle simmer with the bay leaf.
- 5
Add the cod, cover and poach just below a boil for 8–10 minutes, until the flesh is opaque and flakes easily (63 °C / 145 °F in the centre).
- 6
Lift out the cod, then add the chickpeas to the hot poaching liquid for 3–4 minutes to warm through; drain and discard the bay leaf.
- 7
Remove any skin and bones from the cod and break it into large flakes.
- 8
Drain the potatoes and cut any larger ones in half.
- 9
Whisk the olive oil, vinegar, garlic and black pepper together in a small bowl.
- 10
Arrange the potatoes, chickpeas and cod on a platter and scatter over the sliced onion.
- 11
Tuck in the egg halves, drizzle the dressing over everything and finish with the parsley.
- 12
Serve warm.
Swaps, storage and make-ahead
Swaps
- Use fresh cod or haddock fillets instead of salt cod for a less salty dish that needs no soaking, poaching for a few minutes less if the fillets are thin.
- Swap half the potatoes for steamed kale or cabbage for a lighter, more veggie-heavy plate.
- Use cooked dried chickpeas instead of canned if you prefer to control the salt and texture.
- Replace the red wine vinegar with fresh lemon juice for a brighter dressing.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot or enjoying cold as a salad. Do not freeze, as the potatoes and eggs turn watery and rubbery.
Make ahead
Soak the salt cod in the fridge for at least 48 hours with several water changes, and boil the eggs and potatoes up to a day ahead and keep them chilled. Whisk the dressing in advance too, then poach the cod and assemble just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishEggsSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (1,124 g) | Per 100 g | |
|---|---|---|
| Calories | 528 kcal | 47 kcal |
| Protein | 44.5 g | 4 g |
| Carbohydrates | 52.4 g | 4.7 g |
| of which sugars | 8.2 g | 0.7 g |
| Fiber | 10.6 g | 0.9 g |
| Fat | 15.7 g | 1.4 g |
| of which saturated | 3 g | 0.3 g |
| Sodium | 458 mg | 41 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
