A “Meia Desfeita de Grão” é um prato profundamente enraizado na tradição portuguesa, uma salada quente que combina dois dos ingredientes mais amados da nossa gastronomia: o bacalhau e o grão-de-bico. O nome curioso, “meia-desfeita”, refere-se à forma como o bacalhau é lascado e misturado com o grão, criando um prato rústico e reconfortante. É uma receita simples, económica e cheia de sabor, perfeita para uma refeição de semana ou para servir como uma entrada substancial.

Ingredientes

  • Bacalhau
  • Grão
  • 2 folhas de louro
  • 1 ramo de salsa
  • 2 cebolas
  • 3 dentes de alho
  • 1 colher (sopa) de colorau/paprica
  • Azeite, sal e pimenta q.b.

Preparação

  1. Cozer o grão com uma folha de louro. Colocar o bacalhau numa panela e, quando grão estiver cozido, aproveitar a água quente e deitá-la sobre o bacalhau. Tapar e deixar repousar 30 minutos. Depois tirar a pele e espinhas e desfiá-lo.
  2. Numa taça colocar o grão, a salsa, cebolas e alhos picados e envolver.
  3. Num tabuleiro de barro, colocar alternadamente o grão e as lascas de bacalhau (deve começar e terminar com o grão). Cada camada de bacalhau é temperada com sal, pimenta e colorau (atenção ao sal do bacalhau). Regar com azeite e levar ao forno a 200º por 15 minutos. Servir com couve portuguesa ou grelos cozidos.

For a dish that embodies the heart and soul of Portuguese comfort food, look no further than this classic recipe.

Chickpea and Flaked Cod Salad (Meia Desfeita de Grão)

This dish, whose name charmingly translates to “Half-Undone,” is a classic warm salad from Portugal that celebrates the country’s most cherished ingredient: salt cod (bacalhau). It’s a beautiful example of rustic, resourceful cooking, where humble store-cupboard staples like chickpeas and cod are transformed into a deeply satisfying and flavourful meal.

The “half-undone” name refers to the way the cod is gently cooked and then flaked before being layered with the tender chickpeas, onions, and garlic. The whole dish is then baked in the oven, allowing the flavours to meld and the olive oil to become infused with paprika and the saltiness of the fish.

It’s a wonderfully versatile dish that can be served as a hearty main course, often accompanied by boiled greens, or as a substantial starter. It’s a testament to the fact that you don’t need complicated techniques to create food that is both comforting and delicious.

Ingredients

  • Salt cod fillets
  • Dried chickpeas
  • 2 bay leaves
  • 1 bunch of parsley
  • 2 onions
  • 3 cloves of garlic
  • 1 tablespoon paprika
  • Olive oil, salt, and pepper to taste

Method

  1. Cook the chickpeas with one bay leaf until tender. Place the salt cod in a separate pot. When the chickpeas are cooked, use a slotted spoon to remove them, but reserve the hot cooking water. Pour the hot water over the cod, cover the pot, and let it rest for 30 minutes. Afterwards, drain the cod, remove the skin and bones, and flake it into large pieces.
  2. In a bowl, combine the cooked chickpeas with the chopped parsley, onions, and garlic.
  3. In a terracotta baking dish, create alternating layers of the chickpea mixture and the flaked cod, starting and ending with a layer of chickpeas. Season each layer of cod with salt, pepper, and paprika (be mindful of the saltiness of the cod).
  4. Drizzle generously with olive oil and bake in a preheated oven at 200°C (180°C Fan / Gas Mark 6) for 15 minutes. Serve with boiled Portuguese cabbage or turnip greens.

Tips:

  • To save time, you can use good-quality jarred or canned chickpeas instead of dried ones. Simply drain and rinse them before use.
  • The technique of using the hot chickpea water to gently poach the cod is brilliant. It cooks the fish gently, ensuring it remains moist and tender.
  • Be sure to taste your desalted cod before adding more salt to the dish. Some fillets can retain more salt than others.
  • This dish is delicious served with crusty bread on the side to mop up all the flavourful paprika-infused olive oil.