Preparation time | 20 min |
Cooking Time | 25 min |
Ready In | 45 min |
Level of Difficulty | Easy |
Servings | 4 |
Ingredients
Directions
Place the salt cod in a large container of water. Refrigerate for 24 hours, changing the water 3 or 4 times. Drain well then place in a saucepan with enough cold water to cover. Bring to a simmer then cook over medium-low heat for 25 minutes or until the fish flakes easily with a fork. Drain well then cool. Remove the skin and bones then use your hands to coarsely flake the fish. Meanwhile cook the potatoes in boiling salted water for 15 minutes or until tender then drain well. Cool then cut into thick slices.
Heat the oil in a small, heavy-based frying pan over medium. Add the garlic then cook for 3 minutes or until light golden. Remove the garlic to a large bowl with a slotted spoon; reserve the oil and cool. Add the chickpeas, potatoes, onion and cod to the garlic in the bowl, season with freshly ground black pepper to taste and toss to combine. Whisk the reserved oil and vinegar together in a bowl then pour over the chickpea mixture. Transfer to a serving bowl then scatter over the eggs and olives, and some watercress, coriander and paprika to taste, then serve.
Recipe & Photo Credit: China Squirrel, sbs.com.au
You might also like:
Portuguese Black Bean & Kale Salad Recipe
This Portuguese salad combines of fried breadcrumbs, beans and vegetables.
Level of Difficulty | Easy |
Servings | 4 |
Paula's Portuguese Fruit Salad Recipe
Portuguese fruit salad, also known as salada de frutas, is a refreshing and delicious dessert that typically consists of a variety of fresh fruits and a sweet Port wine dressing.
Level of Difficulty | Very Easy |
Servings | 6 |
Portuguese Chicken & Chickpea Salad Recipe
This amazing Portuguese chicken and chickpea salad recipe (receita de salada de Frango com grão) is very easy to prepare if you have everything ready.
Level of Difficulty | Very Easy |
Servings | 4 |