Salt cod Crusader

Drain the salt cod Pre-soaked fish and check that it's thoroughly cleaned. Bring a small amount of water to a boil, add the fish, and blanch for 5 minutes: the flesh should soften but not fall apart completely. Carefully drain and pat dry, removing any excess moisture from the surface.

Finely chop the parsley and capers, and chop the desalted anchovies into small pieces. Combine the chopped ingredients and anchovies in a bowl, keeping the mixture dry and uniform: it will be ready when the aromas are distributed without forming a liquid sauce.

Lightly grease a baking pan with extra virgin olive oil and place the salt cod dry. Sprinkle the surface with the chopped parsley and capers and the anchovy pieces. Finish with an even sprinkling of breadcrumbs, then add another a drizzle of olive oil to aid browning.

Cover the baking pan with an ovenproof lid or with parchment paper, without crushing the seasoning. Bake at 160°C (32°F) and cook for about 30 minutes. The covering helps keep the pulp moist, while the gentle heat allows the salt cod to cook without drying out.

Check the salt cod After 30 minutes, the flesh should be tender and moist, while the breadcrumbs should be well-bonded and lightly golden. If the surface hasn't browned yet, continue cooking only as needed to finish browning, avoiding drying out the fish.

Drain the cooked chickpeas and place them in a bowl. Season with extra virgin olive oil and season with salt to taste and pepper. Stir gently to distribute the seasoning without breaking the chickpeas: the side dish should remain whole, shiny, and well-flavored.

Take it out of the oven salt cod Crushed and bring it immediately to the table, accompanied by the seasoned chickpeas. Serve the fish while still hot, so that the flesh will remain soft and the breadcrumbs will retain their pleasant consistency, contrasting with the delicate texture of the salt cod.