Instructions

• Start by rinsing the salted codfish under cold water to remove excess salt. Then, soak the bacalao in water for 24 hours, changing the water every few hours. This will help to rehydrate the fish and reduce its saltiness. After soaking, drain and rinse again.
• In a pot, add the soaked bacalao and cover it with fresh water. Bring it to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Once done, remove from heat, drain, and allow it to cool. Flake the bacalao into bite-sized pieces.
• If you’re using dry chickpeas, soak them overnight in plenty of water. The next day, drain and boil them in a large pot for about 1-1.5 hours, or until they are soft and tender. Drain the chickpeas and set them aside to cool.
• While the bacalao and chickpeas are cooling, prepare your vegetables. Slice the red onion into thin strips, chop the bell peppers into small cubes, and mince the parsley.
• In a large mixing bowl, combine the boiled chickpeas, flaked bacalao, red onion, bell peppers, and parsley.
• In a small bowl, whisk together the extra virgin olive oil, apple vinegar, salt, and pepper. Pour this dressing over the salad and gently toss everything together until well combined.
• For the best flavor, let the Ensalada de Bacalao sit for at least 30 minutes before serving. This allows the ingredients to meld together beautifully.