Codfish, Chick Pea and Brussel Sprouts Bake


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I made this easy recipe last week and it was delicious! Don’t let the simple ingredients fool you because it’s delicious! A perfect side dish or main dish.

Make it ahead and heat up the next day! Enjoy!


1 pound boneless salt cod (hydrated)

1 32 oz can cooked chick peas

1 to 2 pounds pound of fresh brussel sprouts (sliced in half)

5 eggs (hard boiled and sliced)

1 small onion (chopped)

3 cloves garlic (chopped)

1 teaspoon salt

pepper to taste 

1/2 cup olive oil

olives for garnish (optional)


Saute the onions, garlic and brussel sprouts in 2 tablespoon of the olive oil until tender. Mix in the chick peas salt and pepper.

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Meanwhile cook the cod for about ten minutes. Let cool and flake into desired pieces.

Coat a deep dish baking pan with a little olive oil. Begin alternate layering with brussel sprouts first, then cod. Top with eggs and olives

Drizzle with remaining olive oil. Bake at 350 degrees F for about 15 to 20 minutes to heat. Serve as a main


bacalhau brussels

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