Morue (codfish) in oil
Today’s fish is almost as popular in our Haitian cuisine as the hareng saur I previously introduced you to on the blog. Much like the herring, the morue is a salted dried fish with the only difference that it is known and eaten elsewhere as fresh codfish.
Our morue repertoire is quite rich. From chiquetaille de morue, which recipe is similar to our chiquetaille de hareng with just a few variations to croquettes de morue – fishballs prepared with lame veritable, – or puff pastries filled with morue, and morue in a sauce, our Haitian codfish recipes are endless.
Perhaps the most popular recipe is the morue in a sauce typically served and eaten with vivres alimentaires including plantains, potatoes and lame veritable to name just a few.
Throughout my childhood, one of my worse nightmares was to be served this dish at our family table. At the time, I was not fond of onions and shallots and it so happens that those ingredients, which are base ingredients of this dish, were chopped as big as the dried salted codfish. It was thus a difficult task to separate them with my tiny fingers. I would, however, still meticulously try to pick out the morue flakes that I actually liked because of the fish’s saltiness, an exercise that was quite frustrating for a child wanting to eat as much fish as possible.
It wasn’t until recently that I learned to appreciate this type of dried codfish dish. Indeed, until a few weeks ago, I was only a fan of the pastries and croquettes mentioned above. By the way, these croquettes are as good an entrée as they are an appetizer. I will, hopefully, be able to share a recipe with you soon on the blog. Stay tuned.
To get back to our morue in a sauce, the last time I ate and liked it, the proportions of seasonings to fish seemed quite fair. There was enough codfish for me to not feel like I was eating an onion and shallot salad brightened with morue. In fact, I am pretty sure I enjoyed this version because of that fact. The morue had been flaked just enough for the bits and pieces to be bigger than the remaining ingredients. Plus, it was good both as an entrée and an appetizer served with fresh bread or crackers. I am pretty sure it would also be a perfect complement to our fresh cassave.
Today, I am sharing this oil morue recipe with you. It differs from the traditional version simply because the fish is cooked in hot oil instead of being boiled in water as is typically done. It is then seasoned with onions, shallots, bell pepper and piment bouc, all well proportioned so as not to overpower the fish.
I hope you will try that recipe and leave me your feedback below. Please note that you can play with the proportions according to your own taste. And of course, if you have an improved version of this recipe, don’t hesitate to share it with us.
- Piment doux
- Piment bouc
- Dessalez la morue en la laissant tremper quelques heures dans de l’eau en prenant soin de changer l’eau de temps à autre
- Une fois la morue dessalée, déchiquetez-la et faire cuire dans de l’huile chaude. Ajoutez les oignons, échalotes, piment doux et piment bouc préalablement coupés en julienne.
- Laissez cuire
- Servez chaud en plat principal accompagné de vivres ou froid en amuse-gueule avec du pain frais, des biscuits salés ou de la cassave.