“Bacalao” & Chickpeas Recipe

Ingredients:

  • 2 Rafols “Morro de bacalao” (160-180 grams)
  • Cooked "capipota" (optional)
  • 1 jar of Luengo Organic Chickpeas
  • Bellucci Olio di Roma PGI Organic EVOO
  • 2 garlic cloves
  • 3 onions
  • 2 Coppola Whole Peeled Tomatoes
  • 2 carrots
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 1 glass of white wine

Cooking Instructions:

  • 1. Thaw the “Morro de Bacalao” (codfish) in the fridge overnight. Keep it inside the bag.
  • 2. Chop the garlic, onion, and carrots.
  • 3. In a skillet over medium heat, add the carrots with thyme, bay leaf, rosemary, and a bit of oil.
  • 4. After 10 minutes, add the onions and keep the heat low until it browns. Then, add the garlic after 20 minutes.
  • 5. Grate the tomatoes and add them to the pan. Let it cook for 15 minutes until the water from the tomatoes evaporates.
  • 6. Add a glass of white wine to the sauce and let the alcohol cook out. Then, add the cooked "capipota" and chickpeas. If using dry chickpeas, soak them overnight in warm water with a teaspoon of baking soda.
  • 7. If the sauce is too thick, add some cooking water from the chickpeas.
  • 8. Cook the codfish at a low temperature inside a bag in a pot of 140-158ºF water for 5 minutes. Then, sear it on a hot iron.
  • 9. Finish by putting it in the oven at 356ºF for 3 minutes. Add salt and pepper to taste. Serve and enjoy!