THE UMAMI REEF-PULSE

(Our Play on Cod with Chickpeas / Bacalhau com Grão)

THE UMAMI REEF-PULSE

Ingredients: 400g Salt Cod (soaked, chunks), 400g Chickpeas (canned/rinsed), 1 small red onion (minced), 2 cloves Garlic, 1 tsp Smoked paprika, 1 tsp Black pepper, 100ml Extra virgin olive oil, 1 tbsp Wine vinegar...

Ingredients

  • 400g Salt Cod (soaked, chunks)
  • 400g Chickpeas (canned/rinsed)
  • 1 small red onion (minced)
  • 2 cloves Garlic
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 100ml Extra virgin olive oil
  • 1 tbsp Wine vinegar

Cooking Method

  1. The Scorch Sear cod chunks in 2 tbsp oil until charred and flaky; remove.
  2. The Architect Sauté onion and garlic in the remaining oil until soft.
  3. The Bloom Add spices with a tiny 15ml splash of vinegar; the sudden steam will release the smoke.
  4. The Marriage Add chickpeas and cod; toss until heated through and coated in the red silk.
  5. The Final Flourish Finish with raw hard-boiled egg crumbles and fresh raw coriander.

Cuisine: Portuguese

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