Salted cod with chickpeas

Salted Cod with Chickpeas

I know salted cod is an acquired taste, but it’s well worth the effort of learning to love it. When, as a kid, I was asked what foods I didn’t like I would answer “everything but salted cod”. Not anymore.

If you cannot find good salted cod, do it yourself.

  • 500g chickpeas, soaked overnight
  • A small onion, chopped
  • 500g  salted cod, soaked overnight
  • 1 1/2 tablespoon paprika
  • Bay leaf
  • Olive oil
  1. Gently sauté the onions with some olive oil.
  2. Add drained chickpeas and gently boil until tender. Do not use much water and add a bit more if necessary. You can either make a soup or a stew, depending on the amount of water you use. I like it on the soup side because salted cod skin has so much gelatin you’ll end up with a silky broth to die for.
  3. Add paprika and a good splash of olive oil.
  4. Add cod, cover the pot and turn off the heat.
  5. Serve.

I’ve just had three serving of this soupy stew today for lunch. My wife, two. I was going to freeze some, but I guess I will have to start over…

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