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Chiquetaille: Cod Fish Salad
Rosemary Mullally
28 minutes
6-8 servings
BeginnerChiquetaille comes from the French word dechiqueter, which means to tear into small, irregular pieces. Shred? This is done by hand.
Total Steps
2
Ingredients
13
Tools Needed
6
Ingredients
- 1.0 pound salted cod
- 1.0 large onion, finely chopped
- 2.0 large shallots, finely chopped
- 5.0 large cloves garlic, finely chopped
- 2.0 carrots, very thinly sliced
- 1.5 cup young green beans, cut in half, vertically
- 0.5 green bell pepper, thinly sliced
- 0.5 yellow or red bell pepper, thinly sliced
- 1.0/2.0 green jalapeno (with seeds) or scotch bonnets, thinly sliced
- 0.5 cup vinegar
- 1.0 cup olive oil
- 4.0 whole cloves
- salt and pepper
Instructions
1
Step 1
24 hours
Soak the cod in cold water in the refrigerator for 24 hours, changing the water 3 times. In a large pot, bring enough water to cover the fish to a boil and boil for about 20 minutes. Drain the fish in a vegetable strainer and, when cool, remove skin, bones, and any unsightly fish parts. Shred the fish by hand.
2
Step 2
at least 4 days
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.
Tools & Equipment
refrigerator
large pot
vegetable strainer
knife
cutting board
mixing bowl