Chiquetaille de Morue

Introduction

Chiquetaille de Morue is a flavorful and traditional dish hailing from the Caribbean islands, most notably Haiti. The name "chiquetaille" comes from the French word "chiqueter," meaning to shred, which perfectly describes the preparation process for the main ingredient—salted cod. This dish is a staple during social gatherings and festivities, offering vibrant flavors and cultural heritage in every bite.

History of Chiquetaille de Morue

The origins of Chiquetaille de Morue trace back to the early Caribbean settlements, where salted cod was one of the most commonly preserved proteins for seafaring and trade. Its durability and rich flavor made it a beloved choice among islanders. Over centuries, each region developed its unique twist on this preserved fish, blending local spices and ingredients to create variations of this much-loved dish. In Haiti, Chiquetaille is renowned for its zesty combination of lime and peppers.

Ingredients

• Salted cod - 1 pound
• Lime - 2, juiced
• Onion - 1 large, thinly sliced
• Scotch bonnet pepper - 1, finely chopped
• Bell pepper - 1, finely chopped
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Fresh thyme - 1 sprig
• Parsley - 2 tablespoons, chopped
• Black pepper - 1 teaspoon

Preparation Method

Preparation of Salted Cod

Begin the preparation by desalinizing the salted cod. Rinse it under cold running water and place it in a large bowl of fresh water to soak overnight in the refrigerator. This process rehydrates the fish and removes excess salt. Change the water at least once during this soaking period to ensure effective desalination.

Preparing the Other Ingredients

While the salted cod is soaking, prepare the remaining ingredients. Thinly slice the onion and finely chop the Scotch bonnet pepper, removing seeds to adjust the heat to your preference. Dice the bell pepper and mince the garlic. Juice the limes and set aside the thyme and parsley.

Cooking Instructions

Boiling the Salted Cod

After soaking, drain the salted cod and place it in a pot of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes. This softens the fish and further extracts salt. Drain and allow the fish to cool.

Shredding the Cod

Once the salted cod is cool enough to handle, flake it into small pieces using your hands or a fork. Remove any bones or skin that may remain. This shredded texture is key to the "chiquetaille" style.

Mixing the Ingredients

In a large bowl, combine the flaked salted cod, onion, Scotch bonnet pepper, bell pepper, and garlic. Drizzle the olive oil over the mixture and squeeze the juice of the limes on top. Add the thyme, parsley, and black pepper, then toss well to ensure all ingredients are evenly mixed.

Serving Suggestions

Chiquetaille de Morue is best enjoyed chilled or at room temperature, allowing the flavors to meld together. Serve it as a main dish with a side of fried plantains or as part of a broader meal with rice and beans. It pairs wonderfully with crusty bread or crackers, making it a versatile dish for any occasion.

Enjoying Chiquetaille as a Cultural Experience

To truly appreciate Chiquetaille de Morue, consider the cultural nuances it embodies. Savor each bite while reflecting on the vibrant culinary history of the Caribbean. Share this dish with friends and family, fostering stories and connections just as the dish encourages.