THE UMAMI REEF-PULSE
(Our Play on Cod with Chickpeas / Bacalhau com Grão)
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
- The Scorch Sear cod chunks in 2 tbsp oil until charred and flaky; remove.
- The Architect Sauté onion and garlic in the remaining oil until soft.
- The Bloom Add spices with a tiny 15ml splash of vinegar; the sudden steam will release the smoke.
- The Marriage Add chickpeas and cod; toss until heated through and coated in the red silk.
- The Final Flourish Finish with raw hard-boiled egg crumbles and fresh raw coriander.