Boiled Cod with Potatoes or Chickpeas

Ingredients

4 thick slices of salt cod, 150 g (6 oz.) 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 (from first cold pressing)
Pepper

Directions

Preparation using chickpeas - 2 hours

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.

Preparation with potatoes - 20 minutes

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.