Cod ChiquetailleTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes + 15 minutes soaking time
Cooking time: A few minutes
Difficulty: Average
Nutritional values
per 100 g
Energy:84.3 kcal
Proteins:8.1 g
Fats:3.9 g
Carbohydrate:6 g
Fibers:1.8 g
Sugar:1.3 g
Cholesterol:27.6 mg
Sodium:40.6 mg
Calcium:36.8 mg
SIMILAR RECIPES
Cod Brandade (South of France)
Boiled Cod with Potatoes or Chickpeas - Bacalhau cozido com todos o batata
Cod with a Terrine of Grilled Potatoes
Cod Marseille-Style
Flaked Cod Lyonnais
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
200
g
salt cod fillet
1
sprigs of flat leaf parsley and thyme
2
chives (or green onions)
1
onion, minced
3
cloves of garlic
1
lime
chili to taste
salt and pepper
1
drizzle of oil
METHOD
- soak the cod in cold water for 15 minutes to rehydrate it and remove the salt;
- fillet it, removing the bones if necessary; flake the cod with your fingers;
- finely chop the onion, garlic, chives, herbs and chili;
- blend into the cod;
- drizzle with lime juice and oil.
CHEF'S NOTES
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.
