Bacalhau com Todos

Ingredients

• 500g (1.1 lb) salted codfish 500g (1.1 lb) salted codfish
• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 small cabbage, shredded 1 small cabbage, shredded
• 1 cup cooked chickpeas 1 cup cooked chickpeas
• 1 cup cooked kidney beans 1 cup cooked kidney beans
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1/4 cup chopped parsley 1/4 cup chopped parsley
• Olive oil, for cooking Olive oil, for cooking
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 25g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   Soak the salted codfish in cold water for 24 hours, changing the water every 6 hours.
2. 2.
   Drain the codfish and rinse it under cold water. Remove any bones and skin, then cut it into bite-sized pieces.
3. 3.
   In a large pot, bring water to a boil and add the codfish. Cook for 10 minutes, then remove from heat and drain.
4. 4.
   In a separate pot, boil the potatoes and carrots until tender. Drain and set aside.
5. 5.
   In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.
6. 6.
   Add the cooked codfish, potatoes, carrots, cabbage, chickpeas, kidney beans, bay leaves, and parsley to the skillet. Season with salt and pepper.
7. 7.
   Cook everything together for about 10 minutes, stirring gently to combine all the flavors.
8. 8.
   Remove the bay leaves before serving.
9. 9.
   Drizzle with olive oil and garnish with additional parsley, if desired.

Treat your ingredients with care...

• Salted codfish — Soaking the codfish for 24 hours is crucial to remove excess salt and rehydrate the fish properly. This step ensures a balanced flavor and texture in the final dish.

Tips & Tricks

• To add an extra layer of flavor, you can sauté some sliced onions along with the garlic.
• Serve Bacalhau com Todos with a drizzle of olive oil and a squeeze of fresh lemon juice for a tangy twist.
• Feel free to customize the vegetables according to your preference. Adding bell peppers or green beans can bring additional color and flavor to the dish.
• Leftovers of Bacalhau com Todos can be enjoyed the next day, as the flavors tend to meld together and become even more delicious.
• If you prefer a creamier texture, you can mash some of the cooked potatoes and mix them into the dish.

Serving advice

Serve Bacalhau com Todos as a main course, accompanied by crusty bread to soak up the flavorful juices. It pairs well with a fresh green salad on the side.

Presentation advice

Present the Bacalhau com Todos in a large serving dish, allowing the vibrant colors of the vegetables to shine through. Garnish with fresh parsley and a drizzle of olive oil for an appetizing touch.