Chiquetaille de Morue

Salt Codfish Salad

Preparation info
  • Makes about

    4 cups

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 1 lb. dried salt codfish generous pint salad, or olive oil
  • 6


Put the codfish in a large bowl and pour boiling water over it. Allow to cool. Drain, remove the bones and skin and shred the fish. Pour boiling water over the fish a second time, and allow to cool. Drain and press out all the water. Return fish to the bowl and mix with all the remaining ingredients, seasoning to taste with pepper and hot pepper sauce. Allow to stand for 2 hours at room tempera