Canada-Portuguese Connection
Maria Linhares de Sousa as an appointee to the Superior Court of Justice makes her home in Ottawa, presiding over numerous criminal and family law trials each year. Maria has never relinquished her love for her birthplace of Madeira, Portugal and bacalhau (salt cod). Cod fishing by the Portuguese “white fleet” became a significant connection between Canada and Portugal for years.
Codfish From a Madeiran
2-3 lbs./900 g-1.5 kg salted cod
3-4 medium potatoes, peeled and chopped
1-2 carrots, peeled and chopped
2 medium onions, chopped
1 can chickpeas
garlic, chopped to taste
fresh parsley, chopped to taste
wine vinegar
olive oil to taste
Soak the salt cod in cold water for 2 days, changing the water frequently. Drain.
In a large pot, cook the potatoes, carrots, and onions in boiling water until about halfway cooked. Then add the cod and chickpeas. Cook for 15 to 20 minutes at a full boil.
When cooked, drain the water and let cool slightly so that you can handle the ingredients with your hands. Place the cooked potatoes, carrots, and onions with the chickpeas in a flat casserole dish. Break the cod into bite-sized chunks and mix into the casserole with the other ingredients. Stir (preferably with your hands), taking care not to crush the ingredients. Season well with the garlic and fresh parsley to your taste. Drizzle with olive oil and wine vinegar and stir one last time.
Can be served hot or cold and eaten with a green salad. Eat and enjoy.