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Chiquetaille de Morue, a Caribbean treat

Chiquetaille de Morue

The Caribbean islands sing with vibrant cultures and even more vibrant flavors. Among their culinary gems is Chiquetaille de Morue (also known as Chiktay in Haitian Creole), a simple yet deeply satisfying dish featuring flaked salt cod and a spicy, aromatic punch. It’s a true taste of the region, perfect for an appetizer, light lunch, or even a unique dinner spread.

This recipe offers a straightforward approach to making Chiquetaille de Morue at home, guiding you through the de-salting process and blending the bold flavors. So, grab your ingredients and get ready to embark on a delicious Caribbean adventure!

Chiquetaille de Morue
Chiquetaille de Morue

Ingredients for Chiktay:

  • 1 (1 lb or 12 oz) bag Salted Codfish: This key ingredient adds a unique savory and slightly salty taste to the dish. Look for bacalao, a dried and salted codfish traditionally used in this recipe. You can find it at ethnic grocery stores, online retailers specializing in international foods, or some high-end seafood markets.
  • Plenty of water for de-salting: Patience is key here! Soaking removes excess salt, making the codfish palatable.
  • 1 Scallion, finely chopped: This green onion relative brings a mild oniony flavor and a pop of fresh color.
  • 1/4 cup White Onion, finely chopped: Adds a sharper onion bite that complements the other ingredients.
  • 1 tablespoon Fresh Hot Pepper (Habanero or Scotch Bonnet), chopped (adjust to your spice preference): These fiery peppers pack a serious punch! Adjust the amount based on your heat tolerance. You can also substitute milder peppers like jalapeños for a less intense experience.
  • 2 tablespoons Pikliz (Haitian pickled vegetable condiment): This vibrant relish made with pickled vegetables, peppers, and spices adds a tangy, sour, and slightly spicy kick to the dish. If you can’t find pikliz, you can substitute store-bought giardiniera or finely chopped pickled vegetables.
  • 1/2 tablespoon Extra Virgin Olive Oil: Binds the ingredients and adds a smooth richness.
  • 1 teaspoon Fresh Lime Juice: Brightens the flavors with a touch of acidity.
  • 1 clove Garlic, minced: Aromatic garlic adds depth and savory complexity.

Instructions:

  1. De-salting the Codfish: This is crucial, as salt cod packs a powerful punch! Rinse the codfish thoroughly under running water, removing as much salt as possible without breaking the meat apart. Place it in a large bowl with plenty of water. After a few hours, repeat this process 3-4 times, or soak overnight, changing the water regularly. Trust us, patience is key here!
  2. Baking and Shredding: Preheat your oven to 425°F. Cut the de-salted codfish into large pieces and pat them dry. Place them on a baking dish lined with a rack and broil for 15 minutes. Let the fish cool completely. Now comes the fun part: shred the codfish into small pieces using your fingers or two forks.
  3. Flavor Fiesta: In a separate bowl, mix the chopped scallion, onion, hot pepper, pikliz, olive oil, lime juice, and garlic. This aromatic blend is the heart of the dish!
  4. The Grand Union: Gently fold the shredded codfish into the flavor mixture. Taste and adjust seasoning if needed, but remember, the pikliz already packs a salty punch. Let the flavors meld for at least 30 minutes, or even better, overnight for maximum deliciousness.
  5. Serve and Savor: Your Chiquetaille de Morue is ready to shine! Enjoy it warm or at room temperature alongside crusty bread, fried plantains, or cassava crackers. The contrasting textures and vibrant flavors will have you coming back for more.
Chiquetaille de Morue
Chiquetaille de Morue

Tips and Tricks for Chiquetaille de Morue:

  • Fresh vs. Salted Cod: While fresh cod works in a pinch, using salted cod is key for authentic flavor and texture.
  • Spice it Up: Feeling adventurous? Adjust the amount of hot pepper to your desired heat level.
  • Soak it Fast: Short on time? Soak the codfish in cold water for 4 hours, changing the water twice. If needed, blanch it briefly in boiling water with vinegar for extra desalinating power.
  • Flake it Fine: Smaller flakes make the Chiquetaille easier to eat and absorb the flavors more evenly.

Where to Buy Salted Codfish:

Finding salted codfish might require a little extra effort depending on your location. Here are some suggestions:

  • Ethnic Grocery Stores: Look for stores specializing in Caribbean, Latin American, or Portuguese ingredients. They’ll likely have salted codfish (bacalao) readily available.
  • Online Retailers: Many online retailers specializing in international foods sell salted codfish. Check out websites like Amazon, Caribbean Pantry, or Goya Foods.
  • Seafood Markets: Some high-end seafood markets might carry salted codfish, especially if they cater to diverse clientele.
  • Butcher Shops: In some regions, butcher shops specializing in European or Mediterranean foods might stock bacalao.
How to prepare your codfish for cooking
How to prepare your codfish for cooking

Benefits of Eating Seafood:

Incorporating seafood like codfish into your diet offers several health benefits:

  • Rich in Omega-3 Fatty Acids: These healthy fats support heart health, brain function, and reduce inflammation.
  • Good Source of Protein: Seafood provides high-quality protein essential for building and maintaining muscle tissue.
  • Low in Saturated Fat: Compared to red meat, seafood is generally lower in saturated fat, promoting better cardiovascular health.
  • Vitamins and Minerals: Seafood is a good source of essential vitamins and minerals like vitamin D, selenium, and iodine, crucial for various bodily functions.

Haitian Creole Translation: Don’t forget! In Haitian Creole, Chiquetaille de Morue is also called Chiktay. So if you’re looking for the recipe in Haitian Creole, just search for “Chiktay recette”!

So, there you have it! Let’s dive into Caribbean Flavor with Chiquetaille de Morue: A Recipe for a Spicy Codfish Treat. With this recipe, shopping tips, ingredient descriptions, and a reminder of the health benefits of incorporating seafood into your diet, you’re all set to create a delicious and nutritious taste of the Caribbean. Enjoy!

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

Chiquetaille de morue or Marinated Salted Cod – version 1

Chiquetaille de Morue is salted Codfish marinated in a hot peppery vinaigrette. This dish is an appetizer that is great for small gatherings.
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.
5 from 2 votes
Prep Time 1 day 15 minutes
Cook Time 15 minutes
Total Time 1 day 30 minutes
Course Appetizers and Snacks
Cuisine Caribbean
Servings 4
Calories 22 kcal

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

Soaking time is 24 hours to remove most of the salt. Water must be changed at least 2 – 3 times during soaking time.
  • 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

Calories: 22kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 27mgFiber: 1gSugar: 1gVitamin A: 31IUVitamin C: 2mgCalcium: 6mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword cod fish, codfish, seafood, seafood recipes
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

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