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MEIA-DESFEITA (“Desfeita de bacalhau com grão” - Salted cod with chikpeas)

Typical dish of Lisbon´s neighborhood Mouraria cited by writers like Eca de Queiroz or Ortigão Ramalho, the “desfeita de bacalhau com grão” was once known as food of the poor.
The name “meia-desfeita” is due to the fact that customers ask half portion of the dish.


3 cod steaks
500 g cooked chickpeas
1 onion
3 cloves garlic
3 boiled eggs
olive oil
. Boil cod steaks in water for 10 minutes.  
. When cool enough to handle, remove, and discard any bones and skin.
. In a large bowl, combine cheakpeas with onion, garlic and parsley.
. Season with pepper, olive oil and vinegar and stir everything well.
. Add the flakes of cod and mix a bit.
. Cut the eggs into wedges and garnish. Serve cold.

There is also a version of hot “meia-desfeita”

. Cod - proceed as in the previous recipe.
. Drain the cooked cheakpeas, mix it with the flakes of cod and pour everything into a baking dish or clay casserole.
. Cut onions into rings, chop the garlic, and sauté in abundant olive oil.
. Drizzle the mixture of cod and chickpeas with olive oil and sprinkle over the onion.
. Bake in hot oven for a few minutes, removing when the oil starts to bubble.
. Sprinkle with a few splashes of vinegar,  top with  slices of hard-cooked eggs, and chopped parsley. Serve hot.