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2 pounds salt cod
1/4 cup olive oil
2 large onions, chopped
1/8 teaspoon cayenne or red pepper
Bouquet garni
1 garlic clove, crushed in a garlic press
3 tomatoes, peeled, seeded, and cut in chunks
1 tablespoon olive oil
1 teaspoon lime juice
1/4 cup chopped parsley
1. Soak cod in cold water overnight.
The next day, drain, trim edges from fish, and coarsely shred fish.
2. Heat 1/4 cup oil in a large skillet.
Add onion and cod
cook until lightly browned.
Add pepper, bouquet garni, garlic, and tomato.
Mix well.
Cook covered over low heat 15 minutes.
Add 1 tablespoon oil and the lime juice.
Mix well.
3. Transfer cod mixture to a serving platter and sprinkle with parsley.
Serve with rice.
Codfish Fritters
1/2 pound salt cod
3 dried Italian pepper pods
or 1 very small piece hot pepper
2 garlic cloves
2 green onions, cut in pieces
2 parsley sprigs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup light beer
Peanut oil, heated to 365°F
1. Soak cod in cold water overnight.
The next day, drain the cod, add fresh water, and bring to a boil.
Drain, cool, and shred finely.
2. In a mortar, pound together to a paste the pepper pods, garlic, onion, and parsley.
3. Sift flour with baking powder into a bowl stir in beer.
Add the seasoning paste and shredded cod mix well.
4. Drop batter by teaspoonfuls into heated oil. Fry until golden.
Drain on absorbent paper.
Serve hot.
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