Perfect match: bacalao tostada with albariño

AT A GLANCE

  • Serves 8 people

  •  
  • Bacalao
  • 500 gm salt cod, soaked in 3 changes of cold water overnight, drained (see note)
  • 100 gm (½ cup) chickpeas, soaked in water overnight, drained
  • 1 Spanish onion, thinly sliced
  • 1½ cup (loosely packed) flat-leaf parsley leaves
  • 60 ml (¼ cup) extra-virgin olive oil
  • 8 slices sourdough bread
  • 4 cloves garlic, sliced in half lengthways
  •  
  • Lemon and smoked paprika dressing
  • ½ tsp smoked sweet paprika
  • 1 lemon, rind zested, white pith removed and flesh segmented
  • 2 tbsp extra-virgin olive oil
01   Place salt cod in a large saucepan, cover with water and bring to the boil. Cook over medium-high heat for 45 minutes or until cod flakes. Drain, then flake flesh into a large bowl, discarding bones and skin.
02   Cook chickpeas in boiling water for 40 minutes or until tender. Drain, refresh in cold water and add to cod with onion and parsley.
03   For dressing, combine all ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper.
04   Preheat oven to 200C. Brush sourdough with olive oil, place on an oven tray and bake for 5 minutes or until golden. Rub one side of sourdough with cut side of garlic and season to taste. Drizzle dressing over salt cod mixture and toss to combine. Spoon on to toast and serve immediately.

Note You will need to begin this recipe the day before. Salt cod, known as bacalao in Spain and bacalhau in Portugual, is available from Italian, Spanish and Portuguese delicatessens.

Topics:

PARSLEY, SPANISH, ENTREE, CHICKPEAS, SEAFOOD, COD, DRINK SUGGESTION, FISH, SUMMER

Recipe:

ADELAIDE LUCAS

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2007

Mar 2007

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