Serves 6 to 8
Chick peas and salt cod are frequently paired together whether they are in a salad, a stew, or boiled dinner.
- 1 pound salt cod, soaked 24 to 36 hours in several changes of cold water
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1/4 cup finely chopped cilantro
- 1 teaspoon paprika
- 1 pinch crushed dried chili peppers
- 3 cups cooked chick peas
- 3 cups fish broth (from cooking the fish)
- 1 1/2 cups medium or long grain rice
- Drain the fish from the soaking water and rinse. Bring a pot of water to a boil then reduce to a simmer. Add the fish. Shut the heat and let the fish poach in the simmered water for 15 minutes. Reserving 3 cups of the cooking water, transfer the fish to a dish and cover.
- Heat the olive oil in a skillet and toss in the onion, cooking until it is lightly golden, about 4 to 5 minutes. Mix in the garlic, 1/2 of the cilantro with the paprika and chilies. Cook for one more minute and set aside.
- Meanwhile, transfer the 3 cups of fish broth to a separate pot. Return it to a boil and add the rice. Taste for salt and add 1/2 teaspoon if needed. Cover and cook the rice for 18 to 20 minutes or until tender.
- Shred the cod into large pieces and place onto a serving platter.; Surround the fish with the chickpeas. Spoon the onion sauce over and garnish with remaining cilantro. Serve the rice on the side.