Féroce de Morue

Grilled Salt Cod and Bird Peppers

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Féroce de Morue is another typically Creole dish. It is made with grilled salt cod, previously well rubbed with bird peppers, and soaked in oil. It is served garnished with a paste or thick purée made with the pulp of very ripe avocado pears mixed with manioc flour.