Baked Codfish with Crushed Chickpeas and a Touch of Christmas

O Meu Tempero

A cake ring makes it easy to arrange all the different components of this flavorful dish in elegant towers, which would be lovely when served at a holiday dinner party or other special occasion. It's a heady mixture of roasted bell pepper, cooked chickpeas, and baked codfish, plus boiled shredded cabbage and the usual garlic and onion for the aromatic seasonings. Finish each stack with a drizzle of olive oil to serve.


  • 1 red bell pepper
  • 1 can chickpeas (cooked)
  • 1 codfish fillet (large)
  • 2 bay leaves
  • 2 garlic cloves (minced)
  • olive oil
  • 1 onion (finely chopped)
  • salt (to taste)
  • ground black pepper (to taste)
  • 3 tablespoons coriander (chopped)
  • 1 cabbage (portuguese, boiled)
  • capers (to taste)


  1. Preheat oven to 350F.
  2. Grill the pepper until the skin is burnt on all sides. Peel the pepper, remove the seeds and cut it into strips.
  3. Peel the chickpeas.
  4. Place the bay leaves in a glass baking dish. Place the codfish on top of the bay leaves. Sprinkle 1 minced garlic clove on top of the fish.
  5. Drizzle the fish with olive oil and bake for 10 to 20 minutes, depending on the size of the fish.
  6. Break the fish in pieces or flakes, and set aside.
  7. In a saucepan, heat a little olive oil and saute the onion. Add the chickpeas and crush coarsely with a fork. Cook for a few minutes and season with salt and pepper. Add coriander and mix well.
  8. Cut the boiled cabbage in strips. Saute the cabbage strips in a little olive oil with 1 garlic clove.
  9. Use a plating ring to assemble the ingredients in the following order: chickpeas, cabbage, codfish, pepper, and capers.
  10. Finish with a drizzle of olive oil.
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