Chiquetaille: Cod Fish Salad

Name: Chiquetaille: Cod Fish Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 lb Cod (1 pound of salted cod); 1 piece Yellow Onion (1 large onion, finely chopped); 2 pieces Shallots (2 large shallots, finely chopped); 5 pieces Garlic (5 large cloves of garlic, finely chopped); 2 pieces Carrot (2 carrots, very thinly sliced); 1 ½ cup Green Beans (1 1/2 cups of young green beans, cut in half, vertically); ½ piece Green Bell Pepper (1/2 green bell pepper, thinly sliced); ½ piece Bell Pepper (1/2 yellow or red bell pepper, thinly sliced); 1 piece Jalapeño Pepper (1 green jalapeno with seeds or 2 scotch bonnets, thinly sl); ½ cup Vinegar (1/2 cup vinegar); 1 cup Olive Oil (1 cup olive oil); 4 pieces Cloves (4 whole cloves); 0 pieces Salt and Pepper (Salt and pepper)

35 minMexican

Servings8

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Gluten Free
Dairy Free
Paleo
Pescatarian
Whole30

Steps

1Soak 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.
2Drain in a vegetable strainer and when cool, remove skin, bones and any unsightly fish parts. Shred by hand.
3Mix the shredded fish with the vegetables, olive oil, cloves, salt, pepper and vinegar. Refrigerate for at least 4 days.
4Serve spread on baguette slices for cocktails or as a salad with lettuce, tomatoes and hard boiled eggs.