Chiquetaille: Cod Fish Salad
Chiquetaille: Cod Fish Salad could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for.
- Servings: 8
- Total cooking time:
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
Instructions:
- 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.
- 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.
