Spanish Chickpeas And Cod Garbanzos Con Bacalao Recipes

Steps:

• The night before you have to desalt the cod in a bowl with water (change the water two or three times). Use another large bowl with water and put the dried chickpeas inside.
• Cut the potato in cubes, deseed the pepper,peel the onion. Cut the cod in portions.
• In a pressured cooker put all the ingredients and add water to cover it all. Let it cook for about 20 minutes or until chickpeas are done.
• Add now some salt and pepper if necessary. You can remove the garlic head, garlic, tomato and pepper or mince them. Serve hot.

Steps:

• Prepare Bacalhau.
• Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
• Drain the fish, rinse well and place in a saucepan with enough water to cover.
• Bring to a boil.
• Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
• Lower the heat and simmer for 20 minutes.
• Drain and let cool.
• Remove any skin and bones and separate the fish into coarse flakes.
• Prepare the stew.
• In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
• Stir in the Bacalhau and heat for two minutes.
• Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
• Serve garnished with the hard boiled eggs and olives.

Steps:

• Soak the cod overnight in cold water, changing the water a couple of times.
• Remove the fish from the water and clean away any bone or skin.
• In a small saucepan put in the cleaned fish, chopped onion, garlic, celery, bay leaf and white wine, and cover with cold water.
• Bring the saucepan to a boil and allow to simmer for 15 minutes.
• In a separate pan, place the potato and cover with cold water, simmer until the potato is soft, and drain placing through a potato ricer or mash them lightly.
• Heat the cream together with the butter in a separate pan until the butter has melted.
• Remove the fish from the liquid and place it in a small food processor.
• Add the cream and melted butter to the food processor and pulse lightly.
• Combine the mixture in the food processor with the potato, add the truffle oil and mix well using a rubber spatula or spoon.
• Season the mixture with salt and pepper to taste. (Do not mix the potato together with the fish using the food processor or the mixture will become starchy.).
• At ZuZu, Bacalao is served in a clay baking dish after running it under the broiler to brown it slightly.