Chick Peas with Salt Cod and Rice (Grão de Bico com Bacalhau e Arroz)

Serves 6 to 8 

Chick peas and salt cod are frequently paired together whether they are in a salad, a stew, or boiled dinner.

  • 1 pound salt cod, soaked 24 to 36 hours  in several changes of cold water
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup finely chopped cilantro
  • 1 teaspoon  paprika
  • 1 pinch crushed dried chili peppers
  • 3 cups cooked chick peas
  • 3 cups fish broth (from cooking the fish)
  • 1 1/2 cups medium or long grain rice
  1. Drain the fish from the soaking water and rinse.  Bring a pot of water to a boil then reduce to a simmer. Add the fish. Shut the heat and let the fish poach in the simmered water for 15 minutes. Reserving 3 cups of the cooking water, transfer the fish to a dish and cover.
  2. Heat the olive oil in a skillet and toss in the onion, cooking until it is lightly golden, about 4 to 5 minutes. Mix in the garlic, 1/2 of the cilantro with the paprika and chilies. Cook for one more minute and set aside.
  3. Meanwhile, transfer the 3 cups of fish broth to a separate pot.  Return it to a boil and add the rice. Taste for salt and add 1/2 teaspoon if needed. Cover and cook the rice for 18 to 20 minutes or until tender.
  4. Shred the cod into large pieces and place onto a serving platter.; Surround the fish with the chickpeas. Spoon the onion sauce over and garnish with remaining cilantro. Serve the rice on the side.
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