Chiquetaille: A Taste of the Islands

There are some dishes that just taste like a place. For me, that dish is chiquetaille (pronounced she-keh-tie). This vibrant, marinated cod salad is a staple in Caribbean kitchens, and one bite instantly transports me to sunny, relaxed afternoons. It’s not a dish you whip up on a whim—it asks for a little patience—but the payoff is an incredibly flavorful and versatile spread that’s absolutely worth the wait.

The Art of the Prep

Good chiquetaille starts with salt cod. This isn't a quick process, but it's a simple one. You'll need to soak the fish in cold water in the refrigerator for a full 24 hours, changing the water three times. This crucial step rehydrates the fish and pulls out the excess salt, transforming it from a rock-hard slab into flaky, tender flesh. After its long bath, you simply boil it for about 20 minutes until it's cooked through.

Let it cool, then the real fun begins: getting your hands in there. Drain the fish and then carefully remove all the skin and bones. Once it's clean, use your fingers to shred it into fine, delicate pieces. There's something wonderfully therapeutic about this hands-on process.

Bringing It All Together

Now for the magic. In a bowl, combine your beautifully shredded cod with a colorful confetti of finely diced vegetables—I always use onions and bell peppers for that classic crunch. Then, the marinade: a generous glug of good olive oil, a sharp splash of vinegar, a pinch of salt, a crack of black pepper, and my secret weapon: a tiny pinch of ground cloves. It sounds unusual, but it adds a warm, mysterious depth that makes people ask, "What is that amazing flavor?"

The Hardest Part: Waiting

Here’s where your patience is truly tested. Cover the bowl and refrigerate your chiquetaille for at least four days. I know, I know! But trust me. This time allows the sharp flavors to mellow, marry, and soak into every single strand of fish. The transformation is remarkable.

Serving Your Creation

When it's finally time to eat, you have two perfect options:

• The Classic Appetizer: Slice a baguette thinly, toast the slices until crisp, and pile each one high with the chilled chiquetaille. It’s the ultimate cocktail party food.
• The Hearty Salad: Spoon it over a bed of crisp lettuce alongside juicy tomato wedges and slices of hard-boiled egg for a light yet satisfying lunch that feels like a vacation on a plate.

However you serve it, you're in for a treat. This is food meant to be shared, savored, and enjoyed slowly. Bon appétit!