Portuguese Salada de Grão com Bacalhau

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 6

Stay focused. Keep the screen awake while cooking.

Poach the desalted cod gently, remove skin and bones, and separate it into large flakes.

Ingredients quick view

500 g cooked chickpeas

300 g salted cod, soaked and drained

4 eggs

1 small red onion, finely sliced

1 bunch flat-leaf parsley, chopped

4 tablespoons extra-virgin olive oil

2 tablespoons wine vinegar

Black olives, optional

Salt and black pepper

Serve chilled for a more refreshing taste.

Make it ahead of time and let it sit in the fridge for an hour to develop the flavors.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.