Salted Cod Fish - Guadeloupe's Chiquetaille Recipe

Hey there, fellow food lover! Are you ready to dive into a taste of the Caribbean that’s as refreshing as an ocean breeze? Today, we're making Chiquetaille de Morue, Guadeloupe's beloved shredded salted cod fish salad. This isn't just any salad; it's a vibrant symphony of flavors and textures, perfect for a light lunch, a festive appetizer, or a delightful side dish.
While many cultures boast their own versions of salted cod fish salad – from the Spanish "Esqueixada" to the Puerto Rican "Serenata de Bacalao" – our Guadeloupean Chiquetaille stands out. What makes this version so special? It's all about the perfect balance: the savory depth of properly desalted salted cod fish, the bright acidity of lime and red wine vinegar, the richness of extra virgin olive oil, and the crisp freshness of bell peppers and tomatoes. We’ve tested and refined this recipe to bring you a truly canonical experience, ensuring every bite is a burst of Caribbean sunshine.
You'll learn exactly how to transform humble dried salted cod fish into a culinary masterpiece, master the essential desalting process, and discover practical tips to avoid common kitchen mishaps. Forget guesswork; this is your definitive guide to a spectacular Chiquetaille de Morue that will have everyone asking for seconds. Get ready to impress with this truly authentic and irresistible recipe!

Ingredients

• For the Salted Cod: 1 lb (approx. 450g) dried salted cod fish fillet (bone-in or boneless)
• For the Salad:
• 1/2 cup (120ml) extra virgin olive oil (high-quality is key for flavor)
• 2 tablespoons (30ml) red wine vinegar
• 2 tablespoons (30ml) fresh lime juice (from 1-2 limes)
• 1 medium red onion, thinly sliced or finely diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 cup (approx. 150g) cherry tomatoes, halved, or 1 large tomato, diced (consider recipes using diced tomatoes for more options)
• 1/2 cup (approx. 75g) pitted green olives, sliced (for a briny kick, like in an olives salad recipe)
• 1/4 cup (approx. 60g) fresh parsley, finely chopped
• 1/4 cup (approx. 60g) fresh chives, finely chopped (or green onions/scallions)
• 1-2 cloves garlic, minced (optional, for extra aromatic depth)
• Freshly ground black pepper to taste
• Optional additions:
• 2 hard-boiled eggs, chopped (for added creaminess and protein)
• 1 ripe avocado, diced (adds a rich, creamy texture)
• 1 small Scotch Bonnet or Habanero pepper, minced (remove seeds for less heat, for a genuine Caribbean kick)
• Scaling Notes: This recipe comfortably serves 4-6 people as a main or side. To scale up, simply double or triple the ingredients, adjusting dressing ratios to taste.

Directions

1. Rinse Thoroughly: Place the salted cod fish under cold running water. Rinse it vigorously for a few minutes to remove any surface salt and impurities.Initial Soak (8-12 hours): Place the rinsed cod in a large bowl and cover it completely with cold water. Ensure the water is at least 2 inches (5 cm) above the fish. Refrigerate.
2. Regular Water Changes: Change the water every 4-6 hours. This is vital! Discard the old salty water and replenish with fresh, cold water.
   1. Soaking / Water Changes Table:
   2. Duration: 24-36 hours (depending on thickness)
   3. Water Changes: Every 4-6 hours
   4. Goal: Cod should feel pliable and taste mildly salty, not overwhelmingly so.
3. Visual Cues & Taste Test: After 24 hours, the cod should feel softer and more flexible. Tear off a tiny piece from the thickest part and taste it. It should still be slightly salty (it's salted cod, after all!), but not unpleasantly so. If it’s still too salty, continue soaking and changing the water for another 12-24 hours.
   1. Micro FAQ:
   2. What if it’s still salty? Continue soaking with fresh water changes. Patience is key!
   3. Shortcut vs. long soak? While some suggest boiling to quickly desalt, a long, cold soak yields the best texture and flavor for this salad, preventing the fish from becoming rubbery. Stick to the long soak for optimal results.
4. Step-by-Step Method for Chiquetaille de MorueOnce your salted cod fish is perfectly desalted, the rest is a breeze!
5. Prepare the Cod:
   1. After desalting, drain the cod and place it in a saucepan. Cover with fresh cold water.
   2. Bring to a gentle boil over medium-high heat, then immediately reduce heat to low and simmer for 10-15 minutes, or until the fish flakes easily. Do not overcook!
   3. Drain the cod and let it cool slightly.
6. Shred the Fish:
   1. Once cool enough to handle, carefully remove any skin and bones from the cod.
   2. Using your fingers, flake or shred the fish into small, bite-sized pieces. Aim for a rustic, shredded texture, not a paste. Place the shredded cod in a large mixing bowl.
7. Prepare Vegetables & Aromatics:
   1. In a separate bowl, combine the thinly sliced red onion, diced red and green bell peppers, halved cherry tomatoes, sliced green olives, chopped parsley, chopped chives, and minced garlic (if using).
8. Combine, Dress, & Toss:
   1. Add the prepared vegetables and aromatics to the bowl with the shredded cod.
   2. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and fresh lime juice. This creates a vibrant olive oil and red wine vinegar dressing.
   3. Pour the dressing over the cod and vegetable mixture. Add freshly ground black pepper to taste. If using, gently fold in the chopped hard-boiled eggs and diced avocado now.
   4. Gently toss everything together until well combined, ensuring all the ingredients are coated in the dressing.
9. Chill & Serve:
   1. For best flavor, cover the bowl and refrigerate the Chiquetaille de Morue for at least 30 minutes to allow the flavors to meld. An hour or two is even better!
   2. Serve chilled or at room temperature.