bacalhau com grao – Tia Maria's Blog

November 25, 2019

Codfish, Chick Pea and Brussel Sprouts Bake

bacalhau brussels 4

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!

Ingredients:

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)

Preparation:

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

bacalhau brussels 5

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

Main Dish / Photo Gallery / Recipes / Side Dish

February 16, 2018

Salt Cod and Chick Pea Salad – Salada de Bacalhau com Grao

This easy recipe is can be a lunch, snack, side dish or a main dish. Serve it warm or cold. Make this ahead of time and store in the refrigerator. If you don’t have salt cod available in your area, you can use cooked fresh cod or haddock.

Serves 4-6

Ingredients:

1 or 2 cans of cooked chick peas (drained and rinsed)

1 pound of cooked salt cod (flaked)

1 large onion (sliced)

3 cloves garlic (finely minced)

6 hard boiled eggs (chopped)

1/2 cup olive oil

3 tablespoons chopped parsley

salt and pepper to taste

2 tablespoons wine vinegar to taste (optional)

olives for garnish

Preparation:

Saute the onion in 2 tablespoons of olive oil for a few minutes. Add garlic and cook for another minute.

Note: If you want to serve this dish warm add the chickpeas and cod to the onions and saute until warm. Then add the garnishes on top before serving.

In a large dish, layer the chickpeas, then the cod. Season with salt and pepper.

Add the onions, and the eggs. Drizzle with the remaining olive oil and vinegar if desired.

Garnish with the parsley and olives.

Holiday Recipes / Main Dish / Photo Gallery / Recipes / Side Dish

August 3, 2017

Bachalhau Com Grao Assado- Salt Cod with Chick Pea Bake

One bite brings me home to Portugal!

Bacalhau com Grao is as classic home comfort food, one of the most popular dishes, and served in most Portuguese homes and restaurants. This recipe is versatile, so you can add more or less of the ingredients to your taste. You can serve this dish as a hot bake or as a cold salad. You can also substitute the chick peas with chopped cooked potatoes, or use many bean varieties such as black eyed peas, white beans etc. I sauteed the onions for a sweet flavor addition but many recipes use raw chopped onions. Once you try this recipe you’ll find that you’ll make it often because it’s so easy to make. Enjoy!

Ingredients:

2 pounds of cooked and flaked salt cod

1 large onion (sliced)

3 cloves garlic (minced)

2 large 28 -32 oz. cans of cooked chick peas

6 hard boiled eggs (crumbled)

1 bay leaf

1/2 cup of Portuguese olive oil

3 teaspoons fresh chopped parsley for garnish

olives for garnish

salt and pepper to taste

dash of white wine vinegar

Preparation:

Drain and rinse the chick peas and set aside.

Saute the onions in 2-3 tablespoons of olive oil until caramel colored. Remove bay leaf and add a pinch of salt and pepper.

In a deep dish pan, layer 1/2 of the chick peas, followed by 1/2 of the cod. Top with 1/2 of the sauteed onions and 1/2 of the garlic. Repeat with remaining chick peas, cod, onions and garlic.

Top evenly with eggs and poor the remaining olive oil on top. Add a pinch of salt and pepper and a drizzle of the vinegar. Top with the eggs and place in a 350 F. oven for about 15 minutes or until hot. Garnish with the fresh parsley and olives and serve with more olive oil on the side if needed.

If you want to serve it cold just top with the eggs, parsley and olives and enjoy!