Prep. time: 15 minutes + 15 minutes soaking time
Cooking time: None

In the not-so-distant past in the Caribbean when refrigeration was rare, cod was dried. Cod chiquetaille is one of the most famous recipes from the French West Indies - chiquetaille means "shredded."

In the islands, a gas range or barbecue is often used to grill the cod over an open flame to blacken it slightly and give it a hint of smokiness. At home, you can omit this step and still make a good chiquetaille.

It can be served plain, on lettuce leaves or in "Féroces d'avocats," spicy little hors d'oeuvre balls made with puréed avocado and a little cassava flour.

1. Soak the cod in cold water for 1 hour to rehydrate it and remove the salt.
2. Fillet it, removing the bones if necessary; flake the cod with your fingers.
3. Finely chop the onion, garlic, chives, herbs and chili.
4. Blend into the cod.
5. Drizzle with lime juice and oil.