Chiquetaille de morue (Cod Chiquetaille) is a traditional Guadeloupean recipe for a classic starter of flaked salt cod blended with lemon zest, onion, garlic, shallot, chilli pepper, parsley, and thyme as a spread. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Cod Chiquetaille (Chiquetaille de morue).
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A Guadeloupean dish, but one that's common throughout the Caribbean, though a little less well-known than other salsa type dishes.
Ingredients:
400g salt cod
2 cloves of chopped garlic
1 spring onion or cive (branching onion)
1 shallot
1 habanero chilli, finely chopped (add to taste)
1 lime
a handful of fresh parsley stems
3 tbsp of neutral oil
1 sprig of fresh thyme
salt
Method:
The day before, immerse the cod in cold plenty of cold water to desalinate it, change the water three times during the interim. The following day, drain the salt cod, place in a large saucepan, bring to a simmer and cook the cod for about 20 minutes or until it flakes easily with a fork. Drain, then set aside to cool.
Finely chop the cive, garlic, shallot, chilli pepper, parsley, and thyme. Finely grate the lemon zest. Squeeze the lemon to extract its juice.
Flake the cod and mix it with the herbs and spices, the lemon juice and zest, and the oil. Season with salt and add chilli pepper, if desired.
Refrigerate and serve chilled, with avocado or on toast.
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