“Receita Vatel by Chef Justa Nobre”
Ingredients (4 people):
4 codfish fillets (180gr each);
6 dl olive oil;
2 garlic cloves;
1 bay leaf;
400 gr savoy cabbages cut in julienne;
400 gr garbanzos (chickpeas) dry;
50 gr vatel’s baking soda;
as desired vatel’s traditional sea salt;
as desired salt and black pepper;
200 gr roasted peppers
How to: in the previous day, soak the garbanzo beans in 3 litres of cold water and 50 g of vatel’s baking soda*. The following day, place the beans under water and drain them. Cooked them in 3 l of water. Keep them on the side. Heat the olive oil in a frying pan big enough to hold the 4 codfish fillets. When the olive oil reaches around 80⁰c (use a thermometer), place the fillets, the garlic gloves, bay leaf and rosemary. Cover and place on a low heat during 5 to 7 minutes, without letting it fry and keeping the temperature around 80⁰c. When the codfish is ready, take 1 dl of the olive oil to a separate frying pan and heat it well. Sauté de savoy cabbage that was previously cut in julienne for 1 minute. Add vatel’s traditional sea salt and black pepper, as desired. Add na additional 1 dl of olive oil to another frying pan, and heat. When it is hot, add the garbanzo beans and mix them well in the olive oil. With a potato mash or a fork, mash the beans roughly, allowing for some to be almost whole.
Serve the codfish with the garbanzo beans and savoy cabbage. In the end, plate with the roasted peppers.
* vatel’s baking soda is a precious ally in the kitchen. It can soften dry vegetables and shorten the time for them to cook.
For soaking: add 1 soupspoon of vatel’s baking soda per litre of water. Let the vegetables soak during the evening. Run through water before cooking.
During cooking: add ½ coffee spoon of vatel’s baking soda per litre of water, before cooking the vegetables.