Chiquetaille de Morue

Name: Chiquetaille de Morue (Salt Codfish Salad)
Yield: Makes about 4 cups
Cuisine: Haiti
Ingredients: Freshly ground pepper; Hot pepper sauce; 1 tablespoon parsley, chopped; 2-3 oz. raw green beans, finely diced; 1 lb. dried salt codfish generous ⅓ pint salad, or olive oil; 6 tablespoons vinegar; 2 shallots, chopped; 1 onion, finely chopped; 1 leek, well washed and chopped fine; 2 carrots, scraped and finely diced; 1 clove garlic, crushed

Salt Codfish Salad

Preparation info

Makes about
4 cups

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

1 lb. dried salt codfish generous ⅓ pint salad, or olive oil
6

Americas
Haiti
Starter
Pescatarian
Gluten-free
Caribbean

Method

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