Portuguese Feast

Bacalhao

1 lb. of salt cod
5 to 6 large potatoes
2 large onions, sliced
1 green peppers, sliced into slivers
3 hard-boiled eggs, sliced
4 cloves of garlic
black olives,
black pepper to taste
2 tablespoons of parsley, chopped fine if fresh,
1 tablespoon of vinegar or the juice of one lemon,
½ cup of red or white wine, nutmeg can be added instead of wine

Soak cod fish overnight. Boil the cod fish the next day in unsalted water for 15 min. Flake fish and set aside. Boil potatoes, slice and set aside. Slice onion, peppers, crush garlic and sauté in olive oil. In large casserole add a layer as follows, potatoes, then fish, sliced hard boiled eggs, onion, peppers , garlic. Sprinkle olives and parsley. Pour olive oil over the entire casserole. Cover and bake at 350 degrees for ½ hour in a 3 qt. casserole dish.

Chickpea Salad with Salt Cod

½ pound dry chickpeas, soaked
2 quarts water, or as needed
½ lb dry salt cod, soaked overnight
1 small sweet onion, finely chopped
1 large clove garlic, finely chopped
3 tbsp olive oil
1 tbsp cider vinegar
1 ½ tbsp finely chopped parsley or cilantro
1 tsp coarse salt or to taste
2 hard-boiled eggs, chopped or cut in wedges for garnish
½ tsp paprika

Drain the chickpeas and rinse. Place in a 3-quart saucepan with enough water to cover by 2 inches, about 4 cups. Cover and bring to a boll over medium-high heat. Reduce the heat and simmer until very tender, but not mushy, about 1 ½ hours. Drain and set aside.

Remove the fish from the soaking water and rinse. In a medium pot, bring the remaining 4 cups of water to a boil. Turn off the heat and add the cod. Cover for 15 to 20 minutes, then drain. Set aside until it is cool enough to handle.

Hand-shred the cod, discarding any skin or bones, and place in a serving bowl together with the chickpeas, onion, and garlic. In a small bowl, whisk the oil with the vinegar. Stir in the parsley and salt, if needed. Pour the dressing over the chickpeas and toss gently.

Garnish with the chopped eggs and a sprinkling of paprika. This dish can be served hot, cold, or at room temperature; it can also double as a light meal or side dish.