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Chiquetaille de Mourue (Marinated Salt Cod) Recipe-Autopresse.eu

Chiquetaille de Mourue (Marinated Salt Cod) Recipe-Autopresse.eu

Chiquetaille de Mourue (Marinated Salt Cod) Recipe

2020-11-09 14:00:00


Chiquetaille de Mourue (Marinated Salt Cod)

In Level-à-Pitre, Guadeloupe, Chef David Drumeaux tops the island’s iconic streetfood sandwich—bokit—with this flavorful salt cod salad.

Yield: makes 2 1/2 cups

Time:

13 hours, 45 minutes

Substances

  • 8 oz. salt cod, rinsed and lower into 4-in. items
  • 1 small onion, finely chopped (about 1 cup)
  • 4 mini bell peppers, seeded and finely chopped (about ¼ cup)
  • 1 Tbsp. finely chopped Italian parsley
  • 2 tsp. finely chopped chives
  • 1 tsp. finely chopped thyme
  • 23 cup olive oil
  • juice from 1 medium lime (about 2 Tbsp.)
  • Kosher salt (optionally available)
  • Freshly floor black pepper

Directions

  1. Place the salt cod in a big bowl, and add sufficient chilly water to cowl by a number of inches. Put aside to soak within the fridge for 12 hours, altering the water each 3 or 4 hours.
  2. Drain and rinse the cod. Switch it to a medium pot, cowl with chilly water, and convey to a simmer over medium-high warmth. Cook dinner till the fish flakes when poked with a fork, 15-20 minutes. Utilizing a wonderful mesh sieve, drain, then rinse the cod below chilly operating water, squeezing it to take away extra moisture. Finely crumble the fish into a big bowl, and add the onion, peppers, parsley, chives, and thyme; toss to mix. Stir within the olive oil and lime juice, then season to style with salt, if desired, and black pepper. Cowl and refrigerate for at the very least 1 hour, or as much as 48 hours, earlier than serving.

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