Meia-desfeita de bacalhau | Tradition with cod and chickpeas
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30 min
Quick
Sezamo
Meia-desfeita de bacalhau este o comoară culinară a Lisabonei: bucăți fragede de cod poșat, așezate peste boabe catifelate de năut scăldate în ulei de măsline aromatizat cu usturoi rumenit, ceapă dulce și boia. Acompaniat de ouă fierte, măsline negre și pătrunjel proaspăt, preparatul oferă o armonie caldă și rustică în doar 30 de minute.
Preparation method
Boiling the eggs and poaching the cod
Boil the eggs in a small pot of water for 8 minutes to achieve a firm yet creamy texture. Cool them immediately under cold running water, peel them, and cut them into quarters or thick rounds.
In a large pot, bring water to a boil with two bay leaves and a teaspoon of sea salt. Add the fish fillets, reduce the heat to low, and let them poach gently for 6 to 8 minutes. Remove the fillets to a plate and flake the fish into natural, tender flakes.
Preparing the chickpeas and garlic sauce
In a deep frying pan, heat the extra virgin olive oil over medium heat. Add the thinly julienned yellow onion and thinly sliced garlic. Sauté gently over low heat until the onion turns translucent, sweet, and golden.
Chef's tip
For an extremely tender cod texture, keep the water at a gentle simmer during poaching, without a vigorous boil.
Meia-desfeita is just as delicious the next day, served cold as a rustic summer salad, with the flavors becoming even more pronounced.
15 min
Quick
