A Caribbean Treat, Chiquetaille de Morue
Chiquetaille de Morue is Salted Codfish marinated in a hot 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.
The codfish recipe or chiquetaille de morue
You must first de-salt the fish and grill it before adding the hot peppery sauce to make this dish. Another way is to boil the fish for a few minutes first 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.
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.
The hot peppery sauce needs very few ingredients. If you already have some Pikliz, you are good to go. If not, adding more hot peppers will do the trick.
I make my hot peppery marinade or sauce with scallions, onions, hot peppers, a couple of tablespoons of Pikliz, 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 popular in the Haitian community and many other Caribbean communities. Chiquetaille de Morue is best enjoyed with firm bread or fried plantains.
Enjoy!
Chiquetaille de morue or Marinated Salted Cod – version 1
Chiquetaille de Morue is a very hot and spicy dish because of the hot peppers. Allow plenty of time to de-salt the codfish. Best enjoyed with bread or fried plantains.
Equipment
Ingredients
- 1 bag Salted Codfish 1 pound or 12 oz bag
- Plenty of water to de-salt
- 1 stalk Scallion finely chopped
- 1/4 cup White Onion finely chopped
- 1 tablespoon Fresh Hot Pepper chopped; Habanero or Scotch Bonnet
- 2 tablespoons Pikliz
- 1/2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Fresh Lime Juice
- 1 clove Garlic minced
Instructions
- 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.
- Cut the fish into large pieces and pat dry. In an oven preheated at 425 degree F, place the fish in a baking dish lined with a rack. Let fish cook under the broiler for 15 minutes. Remove and let cool.
- In a small bowl mix all remaining ingredients. Shred codfish into small pieces and mix with marinade. Add salt if necessary. Serve immediately or let all flavors blend well for at least 30 minutes before serving.
Notes
- Soak the codfish for at least 24 hours to remove the salt.
- Cut the codfish into small pieces when soaking to help the fish desalt faster.
- If, after desalting, you think the fish needs salt, do not add any. Mix all the ingredients and let marinate first. It is difficult to know how much salt the chiquetaille needs.
- Serve warm or at room temperature.
- Can I use fresh cod? No, if you want to create an authentic Caribbean dish. Yes, if you don’t mind, and looking to make ceviche. If the cod is not fresh, cook it in the oven for a few minutes to remove the excess moisture. Fresh cod contains a lot of moisture, be ready to adjust the flavors.
- Serve chiquetaille de morue with crusty bread, fried plantains, or cassava crackers.
- If you don’t have time to soak the salt cod overnight, you can speed up the process by soaking it in cold water for 2 hours, then changing the water and soaking it for another 2 hours. If it is still too salty, pour water into a deep pan – enough to cover the cod when the water is boiling. Bring the water to a boil, add a few drops of vinegar, and Blanche the cod for just a few minutes. Remove the cod from the boiling water and dry completely. Continue with the remaining ingredients.
- Be sure to flake the salt cod into small pieces to make it easy to eat.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
