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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare Bacalhau. | 2. Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day. | 3. Drain the fish, rinse well and place in a saucepan with enough water to cover. | 4. Bring to a boil. | 5. Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again. | 6. Lower the heat and simmer for 20 minutes. | 7. Drain and let cool. | 8. Remove any skin and bones and separate the fish into coarse flakes. | 9. Prepare the stew. | 10. In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden. | 11. Stir in the Bacalhau and heat for two minutes. | 12. Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through. | 13. Serve garnished with the hard boiled eggs and olives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt cod fish	1			403.4676	0.0	89.7602	2.2667
onion	2	cups	sliced	128.0	29.888	3.52	0.32
olive oil	1/2	cup		954.72	0.0	0.0	108.0
chickpea	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
white wine vinegar	1/3	cup		403.4676	0.0	89.7602	2.2667
piri	1/2	teaspoon		403.4676	0.0	89.7602	2.2667
salt pepper				403.4676	0.0	89.7602	2.2667
kalamata olive	10		pitted chopped	403.4676	0.0	89.7602	2.2667
egg	3		hard-boiled shelled quartered	214.5	1.08	18.84	14.265
parsley	1/3	cup	chopped	7.2	1.266	0.594	0.158

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.