Meia desfeita de Bacalhau (Salad of Salted Cod and Chickpeas) – Stefan’s Gourmet Blog
We have had Meia desfeita from Bacalhau like a Petisco (tapa) to Tasting room in Cascais, on the coast near Lisbon. A wine and petiscos (tapas) bar that I highly recommend, moreover, for their excellent selection of wines by the glass. "Meia desfeita" literally means 'sock undone', and I don't know why this typical Lisbon […]

We have had Meia desfeita from Bacalhau like a Petisco (tapa) to Tasting room in Cascais, on the coast near Lisbon. A wine and petiscos (tapas) bar that I highly recommend, moreover, for their excellent selection of wines by the glass.

"Meia desfeita" literally means 'sock undone', and I don't know why this typical Lisbon dish is called that. It is a salad of grated bacalhau, chickpeas (chickpeas), onion, olive oil and parsley. According to Wikipedia, it can also include garlic, sweet smoked paprika, vinegar, hard-boiled eggs and can be served with boiled potatoes. But I didn't notice any of these ingredients in the tasting room. There it was served as a salad at room temperature, but it can also be served hot.

In the tasting room it was served with parsley, but it is also nice with the very Portuguese cilantro. Usually parsley is used with bacalhau because cilantro can overpower the delicate flavor of bacalhau, but if you only use a little cilantro, that's okay.

Bacalhau, salted and dried cod, is a popular ingredient in Portuguese cuisine. After soaking it's ready to eat and has a really nice flavor, which comes through in this simple yet tasty recipe.


For 1 portion of petisco

150 grams (1 cup) soaked and grated bacalhau

175 grams (1 cup) drained cooked chickpeas (chickpeas)

1 small onion, sliced

good quality extra virgin olive oil

salt and freshly ground black pepper

chopped fresh flat-leaf parsley (or cilantro), about 2 tbsp

white wine vinegar (optional)

sweet smoked paprika (optional)

hard-boiled eggs (optional)

boiled potatoes (optional)


I don't like raw onions, so I briefly sautéed the onions in a little olive oil until they were translucent, then turned off the heat and let the onions cool.

Toss the onions with the chickpeas, grated bacalhau and parsley (or cilantro).

Add extra virgin olive oil, salt and freshly ground black pepper to taste and stir to combine.

the meia desfeita is now ready to be served.

Wine pairing

It is excellent with many medium bodied dry white wines. A logical choice would be a Vinho Verde. This wine from northern Portugal was once low in alcohol and slightly sparkling, but nowadays a more serious wine is made from 100% Alvarinho.

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