Chiquetaille:  Cod Fish Salad
By: Rosemary Mullally
Published: Friday, March 18, 2011 - 11:24am

Ingredients




1 pound of salted cod
1 large onion, finely chopped
2 large shallots, finely chopped
5 large cloves of garlic, finely chopped
2 carrots, very thinly sliced
1 1/2 cups of young green beans, cut in half, vertically
1/2 green bell pepper, thinly sliced
1/2 yellow or red bell pepper, thinly sliced
1 green jalapeno with seeds or 2 scotch bonnets, thinly sl
1/2 cup vinegar
1 cup olive oil
4 whole cloves
Salt and pepper

Preparation

1 Soak the cod in cold water in the refrigerator for 24 hours, changing the water 3 times.  In a large pot, bring to boil enough water to cover the fish and boil for about 20 minutes. Drain in a vegetable strainer and when cool, remove skin, bones and any unsightly fish parts.   Shred by hand. 2 Mix the shredded fish with the vegetables, olive oil, cloves, salt, pepper and vinegar.   Refrigerate for at least 4 days.  Serve spread on baguette slices for cocktails or as a salad with lettuce, tomatoes and hard boiled eggs.

About


Chiquetaille comes from the French word dechiqueter, which means to tear into small, irregular pieces.   Shred?  This is done by hand.