Meia Desfeita de Bacalhau com Grão
Meia Desfeita de Bacalhau com Grão·(may-a desh-fay-ta de ba-ka-lyow kohn grow)
O Nosso Bacalhau
If you wander the cobbled streets of Lisbon's Mouraria neighborhood, you're walking through the birthplace of this dish. It's a working-class tavern staple—a brilliant, unpretentious masterpiece born from the need to stretch a little salt cod with hearty chickpeas, sharp raw alliums, and a heavy hand of good oil. We’re skipping the multi-day cod soaking by using frozen desalted bacalhau and canned beans, turning a historical survival meal into a twenty-minute Tuesday night knockout. The result is pure, unadulterated Portugal on a plate.
Before you start
Thaw the cod.
Place the frozen desalted cod in the refrigerator the night before cooking.
Boil the eggs.
Hard-boil three large eggs ahead of time so they are cool enough to peel and quarter when you assemble the dish.
Ingredients
- frozen desalted salt cod1 lb
- canned chickpeas30 oz
- yellow onion1 med
- garlic3 large cloves
- fresh flat-leaf parsley1/2 cup
- extra-virgin olive oil1/2 cup
- white wine vinegar3 tbsp
- black pepper1/4 tsp
- hard-boiled eggs3 large
- sweet paprika1/2 tsp
Method
- 01
Poach and flake the cod.
Bring a wide pot of water to a gentle simmer, drop in the cod fillets, and cook for 10 to 15 minutes just until the fish turns opaque. Use a slotted spoon to transfer it to a board, meticulously remove any skin and stray bones while it is still warm, and break the fish into large, rustic flakes.
- 02
Warm the chickpeas.
While the cod cools slightly, drop your drained chickpeas into the hot cooking water for exactly two minutes, then drain them completely so they can properly absorb the olive oil later.
- 03
Assemble the base.
Find a wide, beautiful serving platter and spread the warm chickpeas out in an even layer, then scatter the flaked cod generously over the top.
- 04
Plant the garden.
The secret to this dish is the 'jardim'—in a small bowl, toss together the minced onion, garlic, and parsley, then sprinkle this sharp, raw garden evenly over the cod and chickpeas.
- 05
Dress and finish the dish.
Whisk together the olive oil, vinegar, and black pepper, and drizzle this golden emulsion evenly all over the platter. Arrange the egg quarters around the edges and lightly dust everything with sweet paprika before serving.
Notes
Sourcing the cod is easier than you think.
Skip the 48-hour soaking ritual entirely by picking up frozen, pre-desalted cod (Bacalhau Demolhado) in the freezer aisle of your supermarket or local Hispanic grocer.
Do not skimp on the olive oil.
Because the oil acts as the primary raw dressing that ties the entire plate together, a cheap vegetable blend will ruin the dish. Use the most robust, high-quality extra-virgin olive oil you can find.