Salt Cod (Bacalhau) with Chickpeas and Potatoes

Salt cod with chickpeas at Casa Sousa
The photo is from me again (better than the last one, but then again, it didn’t take a lot to improve on that!) but the recipe is from Great blog so go and have a look!

Salt Cod (Bacalao) with Potatoes over Rice Recipe
Servings: 4 Prep Time: 15 minutes + overnight soaking Cook Time: 20 minutes

1 tablespoon olive oil
1 large russet potato, peeled and cut into 1/2" dice
1 bell pepper, diced
1/2 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
2 tomatoes, diced
1 tablespoon tomato paste
1 cup water
2 cups rice grains + water to cook
1 tablespoon chopped fresh parsley
1 pound salt cod (bacalao), soaked overnight (see note below)

1. The night before, cover the bacalao with cool water and refrigerate.
2. Drain the bacalao, rinse with fresh water. Cut into 1" pieces.
3. Heat a large saute pan over medium-high heat with the olive oil. When hot, add the potatoes and cook until lightly browned on all sides, about 2 minutes. Add in the bell pepper, onion, celery and garlic and saute for 3-4 minutes. Add in the tomatoes, tomato paste, water and stir. Bring to a simmer and add in the bacalao. Cover and simmer for 15 minutes or until the potatoes are cooked through. Stir in the parsley.
4. In the meantime, cook the rice according to package instructions. Serve the stew over rice.

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