Boiled Codfish with Potatoes and Garbanzo Beans (Bacalhau Cozido)

  Listen, I hated this growing up. Codfish is such an ugly fish. and the fact that we had to eat it EVERY CHRISTMAS EVE IN 3 DIFFERENT WAYS DROVE ME UP A WALL. Thankfully, THE FEAST OF SEVEN FISHES HAS 6 OTHER ONES SO I FILLED MYSELF UP ELSEWHERE. But listen, TRADITION IS IMPORTANT. I am big on principles and traditions - the fact that my family has had codfish on their dinner table on Christmas Eve for over a hundred years means one thing only: WHO THE HELL AM I TO END IT? This dish is a mainstay of Christmas Eve in Portuguese cooking - and a record of my family's eating habits during the holiday season. SO even though it may be not the most appealing dish to everyone, it is delicious and even more important, it means something to me. Eating this dish makes me feel close to my grandparents, the people I come from, and to Portugal. Mangia Bene, or rather, in this case, Come Bem!

Ingredients

4 thick slices of salted cod

8 potatoes

3 cloves of garlic, finely chopped

4 whole eggs with their shells

green vegetables, broccoli, green beans, spinach, as desired

1onion, minced

1 bunch of parsley, chopped

2 cans of chick peas

wine vinegar

extra virgin olive oil

salt 

pepper

 Preparation

Preparation using chickpeas - 2 hours

1. Desalt the cod and soak the chickpeas in the same water for 12 hours;
2. place some salted water in a large saucepan and bring to the boil; add the chickpeas; lower the heat and let simmer covered for 1 hour 40 minutes;
3. check the water level from time to time; if you have to add more water, pour in boiling water - otherwise you risk ruining the cooking;
4. continue as below.

Preparation with potatoes - 20 minutes

1. To the saucepan containing the chickpeas, or another pot half-filled with boiling water, add the eggs, vegetables, potatoes and cod;
2. let simmer uncovered over medium heat for about 20 minutes or until the vegetables are completely cooked;
3. drain the eggs and shell them.

Serving

1. Place the cod on a serving platter surrounded by the potatoes, chickpeas and vegetables;
2. garnish with the hard-boiled eggs;
3. place small cruets of oil and vinegar on the table so that guests can dress their plates to their own taste;
4. offer the chopped garlic, parsley and onion in separate little dishes.