Portugal-Boiled Cod with Potatoes or Chickpeas

4 thick slices of salt cod, 6 ozs. each
8 potatoes or 4 handfuls of chickpeas and 4 potatoes
2 cloves of garlic, finely chopped
4 whole eggs, in their shells
green vegetables, broccoli, fresh beans, spinach, as desired
1 onion, finely chopped
1 bunch of parsley, chopped
wine vinegar
extra-virgin olive oil
pepper

Desalt the cod and soak the chickpeas in the same water for 12 hours,
place some salted water in a large saucepan and bring to the boil; add the
chickpeas; lower the heat and let simmer covered for 1 hour 40 minutes.
Check the water level from time to time; if you have to add more water,
pour in boiling water, otherwise you risk ruining the cooking, continue
as below. To the saucepan containing the chickpeas, or another pot
half-filled with boiling water, add the eggs, vegetables, potatoes and
cod; let simmer uncovered over medium heat for about 20 minutes or until
the vegetables are completely cooked; drain the eggs and shell them.
Serving: Place the cod on a serving platter surrounded by the potatoes,
chickpeas and vegetables. garnish with the hard-boiled eggs. Place small
cruets of oil and vinegar on the table so that guests can dress their
plates to their own taste; offer the chopped garlic, parsley and onion in
separate little dishes.

Makes 4 servings.

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