Cod Chiquetaille Recipe
Cod Chiquetaille
Total time: 15 to 30 minutes

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

Difficulty: Average
Chef's Note

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.

- 200 g (7 oz.) salt Cod fillet
- A few sprigs of flat leaf parsley and thyme
- 2 or 3 chives (or green onions)
- 1 onion, minced
- 3 cloves of garlic
- 1 lime
- Chili to taste
- Salt and pepper
- A drizzle of oil
  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.
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