Elements
Salted cod, 500 g
Chickpeas, 300 g
Onion, 1
Purple bell pepper, 1
Tomatoes, 3
Oil (ideally olive), 1 cup
Garlic, 3 cloves
Chopped parsley, 3 tablespoons
Oregano, thyme (if they’re contemporary higher), salt, floor chili and pepper to style
Preparation
– Wash and minimize the balcalao into items.
– Soak the cod in loads of chilly water in a single day.
– Then take away it, peel it, take away the bones, minimize it smaller and season it with pepper.
– Soak the chickpeas in a single day.
– Peel and chop the onion.
– Take away the ribs and seeds from the bell pepper and chop.
– Peel and crush the garlic cloves.
– Peel and take away the seeds from the tomatoes and minimize them into small cubes.
– Boil the chickpeas in loads of salted water till they’re cooked, then take away.
– In a frying pan with sizzling olive oil, sauté the cod on each side, take away.
– In a pot with a bit olive oil, sauté the garlic, bell pepper and onion, till the latter is clear.
– Add the tomato and cod.
– Season with herbs, salt (a bit) and floor chili.
– Add 2 ladles of water, broth or fish smoke.
– Let it simmer over low warmth till the cod is cooked and the sauce is considerably thick.
Serve the cod accompanied by the chickpeas, sauce on prime and sprinkle with chopped parsley.
