📝 About This Recipe
A beloved staple of Lisbon’s traditional taverns, Meia Desfeita is a vibrant, protein-packed salad that celebrates the timeless marriage of flaked salted cod and creamy chickpeas. This dish captures the essence of Portuguese 'conforto' with its bright notes of raw onion, garlic-infused olive oil, and a touch of paprika. It is a refreshing yet hearty masterpiece that proves why Bacalhau is the undisputed king of Portuguese cuisine.
🥗 Ingredients
The Star Proteins
- 500 grams Salted Cod (Bacalhau) (thick loins, soaked for 36-48 hours with frequent water changes)
- 500 grams Chickpeas (Grão-de-bico) (cooked and drained; if using canned, rinse thoroughly)
The Aromatics & Base
- 1 medium Red Onion (very finely minced)
- 4 pieces Garlic Cloves (2 smashed for boiling, 2 finely minced for the dressing)
- 1 piece Bay Leaf (dried)
- 150 ml Extra Virgin Olive Oil (high quality Portuguese oil is preferred)
- 3 tablespoons White Wine Vinegar (adjust to taste for acidity)
- 1 teaspoon Sweet Smoked Paprika (Pimentão Doce) (adds a subtle depth and color)
Garnish & Final Touches
- 3 pieces Hard-boiled Eggs (peeled and quartered or sliced)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/2 cup Black Olives (traditional Portuguese Galega olives are best)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Sea Salt (only if needed, as cod is naturally salty)
👨🍳 Instructions
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1
Place the pre-soaked cod loins in a large pot and cover with cold water. Add the bay leaf and 2 smashed garlic cloves to the water for infusion.
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2
Bring the water to a gentle simmer over medium heat. Once it reaches a boil, reduce the heat and poach the cod for 10-12 minutes until the flakes separate easily with a fork.
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3
While the cod is poaching, if using canned chickpeas, place them in a small pot with a little water and heat them through for 5 minutes. They should be warm when mixed.
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4
Remove the cod from the water using a slotted spoon and let it cool slightly on a plate. Reserve a few tablespoons of the cooking water.
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5
Once cool enough to handle, remove the skin and any bones from the cod. Use your fingers to 'shred' (desfeita) the fish into natural flakes. Set aside.
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6
In a small bowl, prepare the 'molho' (dressing) by whisking together the extra virgin olive oil, white wine vinegar, minced garlic, and smoked paprika.
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7
In a large mixing bowl, combine the warm chickpeas and the flaked cod. The warmth helps the ingredients absorb the dressing better.
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8
Add the finely minced red onion and half of the chopped parsley to the cod and chickpea mixture.
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9
Pour the olive oil dressing over the salad. Toss gently with a large spoon to ensure every flake of fish is coated, but be careful not to mash the chickpeas.
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10
Taste the mixture. Add freshly cracked black pepper and, if necessary, a tiny splash of the reserved cod cooking water to moisten the salad further.
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11
Transfer the salad to a large, shallow serving platter, mounding it slightly in the center.
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12
Garnish the top with the quartered hard-boiled eggs and the black olives.
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13
Sprinkle the remaining fresh parsley over the entire dish for a burst of color and freshness.
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14
Serve immediately while slightly warm, or let it sit at room temperature for 30 minutes to allow the flavors to meld beautifully.
💡 Chef's Tips
Always use the highest quality extra virgin olive oil you can find; it acts as the 'sauce' for this dish. If the raw onion flavor is too sharp for you, soak the minced onions in cold water for 10 minutes then pat dry before adding. Don't overcook the cod; it should be succulent and moist, not rubbery or dry. For a truly authentic texture, ensure you remove every tiny bone from the cod loins during the flaking process. If you have leftovers, this salad tastes even better the next day as the garlic and vinegar penetrate the chickpeas.
🍽️ Serving Suggestions
Serve with thick slices of crusty 'Pão de Mafra' or any rustic sourdough bread to soak up the flavored oil. Pair with a chilled glass of Vinho Verde or a crisp Portuguese white wine like an Alvarinho. This dish works wonderfully as a light lunch or as part of a traditional 'Petiscos' (tapas) spread. Accompany with a side of simple steamed greens or a tomato and cucumber salad for extra crunch. Finish the meal with a classic Pastel de Nata and an espresso for the full Portuguese experience.