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Bacalhau com grão: recipe illustration
Fish & seafood

Bacalhau com grão

A dish of Portuguese origin very common in Angola: desalted salt cod, flaked and simmered with chickpeas and onion in olive oil. It is served warm or lukewarm, often sprinkled with parsley.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

588 kcal per serving

Protein
36.2 g
Carbohydrates
39.1 g
of which sugars
5.2 g
Fat
29.6 g
of which saturated fat
4.8 g
Fiber
9.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the cod in cold water for 24 to 36 hours, changing the water 3 times a day, then drain it.
  2. Cook the cod in simmering water for 10 minutes, then flake it, removing the bones and skin.
  3. Cook the peeled potatoes in boiling salted water until tender, then slice them into rounds.
  4. Thinly slice the onions and let them soften gently in the olive oil for 10 minutes, then add the chopped garlic for 1 minute.
  5. Add the flaked cod, chickpeas and potatoes to the pan, mix gently and heat for 5 minutes.
  6. Season with pepper, paprika and chilli if using, sprinkle with parsley and serve with the hard-boiled eggs cut into quarters.

Variations and tips

Version without cod. Replace the cod with drained tinned tuna for a quicker, less salty dish.

More ideas

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Original Ecomely recipe.