Bacalhau com todos (boiled cod with potatoes, vegetables and chickpeas)

Method

1. Use cod loins that are already desalted (frozen or from the fish counter) - that is what people buy nowadays. If you have dry salted cod, soak it in the fridge for 24 to 48 hours, changing the water every 8 hours, until properly desalted.
2. Put the soaked cod in a large pan, cover with cold water and set over medium heat. As soon as it comes to the boil, turn the heat to its lowest and cook for about 15-20 minutes, or until tender. Lift out the cod and keep the cooking water.
3. In that same water, cook the peeled potatoes and carrots (carrots whole or halved lengthwise) for about 20-25 minutes, or until soft. Cook the eggs in this water too, for 10 minutes.
4. Cook the collard greens, cut into wide ribbons, in the same water for 5 to 7 minutes, until tender but still green. Drain the potatoes, carrots, greens and eggs. Peel the eggs and set aside.
5. Cook the chickpeas in fresh water (if dried, soak them in advance and cook for 45-60 minutes; if tinned, drain and rinse).
6. Flake the cod, removing bones and skin.
7. On a serving platter, lay out the flaked cod, the boiled potatoes (whole or halved), the carrots, the drained chickpeas and the boiled eggs cut in half.
8. Douse generously with the 50 ml of olive oil, scatter over the 4 finely chopped garlic cloves and the chopped fresh parsley. Serve with the corn bread, which can be toasted.