A Caribbean Treat, Chiquetaille de Morue
Chiquetaille de Morue is Salted Codfish marinated in a spicy and peppery vinaigrette. This dish is an appetizer that is ideal for small gatherings. For large groups, it will be pricey as the price of salted cod is a bit on the high side.
To make this dish, you must first de-salt the fish and grill it before adding your spicy seasoning. Another way is to boil the fish for a few minutes after desalting and slowly pan-fry it on the stove.
I don't always have the luxury of using a gas or charcoal grill year round; I de-salt the fish in cold water first then place it in the oven under the broiler for a few minutes. That process works for me and does not change the texture of the fish much.
Desalting the codfish may be a bit tricky. The best way is to thoroughly rinse the cod under running cold water, remove as much salt as possible without pulling the meat apart and place it in a large bowl with plenty of water.
After a few hours, repeat the same process 3 or 4 times until you feel the fish has been desalted. I would suggest adding plenty of water if desalting it overnight or at least for 24 hours.
I make my hot and Spicy marinade or sauce with scallions, onions, hot peppers, a couple of tablespoons of my Hot and Spicy Original with Herbs Blend, oil, lime juice black pepper and garlic. I do not add salt because the fish already has salt and since I do not eat a lot of salt that is enough for me. You may choose to add salt if you prefer, but I would suggest tasting the cooked fish first.
This dish is very popular in the Haitian community and many other Caribbean communities. Chiquetaille de Morue is best enjoyed with firm bread or fried plantains.
Serve: 4-6; Prep Time: 24nrs, 15 min; Cook Time: 15 min; Total Time: 25 min
1 bag Salted Codfish (1 pound or 12 oz bag)
De-salting the codfish may be a bit tricky. The best way is to thoroughly rinse the codfish under running cold water, remove as much salt as possible without pulling the meat apart and place it in a large bowl with plenty of water. After a few hours, repeat the same process 3 or 4 times until you feel the fish has been de-salted. Add plenty of water if de-salting it overnight.
Note: Soaking time is 24 hours to remove most of the salt. Water must be changed at least 2 - 3 times during soaking time.
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