Chiquetaille: Cod Fish Salad
You can never have too many main course recipes, so give Chiquetaille: Cod Fish Salad a try. This recipe serves 8. For $1.94 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 247 calories, 37g of protein, and 7g of fat per serving. This recipe is liked by 3 foodies and cooks. It is brought to you by Foodista. A mixture of salt and pepper, onion, young green beans, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 84%, this dish is excellent. Try Cod Fish Tacos, The Best Cod Fish Tacos, and Cod Fish Cakes for similar recipes.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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.jpg)
1 cup olive oil
4 whole cloves
Salt and pepper
Equipment:
pot
sieve
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Drain in a vegetable strainer and when cool, remove skin, bones and any unsightly fish parts. Shred by hand.
3. Mix the shredded fish with the vegetables, olive oil, cloves, salt, pepper and vinegar. Refrigerate for at least 4 days.
4. Serve spread on baguette slices for cocktails or as a salad with lettuce, tomatoes and hard boiled eggs.
Nutrition Information:
covered percent of daily need
