Feroce d'avocat (french caribbean)

1 Servings

Ingredients

Quantity Ingredient
¼ pounds Bacalao; preferably boned
1 medium Avacado; peeled and diced
½ cup Vegetable oil
¼ cup Lime or lemon juice
1 Garlic clove; crushed
2 Fresh jalapeno peppers; seeded and chopped
1 tablespoon Chopped fresh parsley
1 pinch Sugar
½ cup Cassava meal or fine unseasoned dried breadcrumbs
¼ cup Coconut milk
Salt and fresh ground pepper to taste

Directions

soak codfish in cold water to cover for 3-4 hrs. drain, rinse under cold water. pat dry. place under a broiler and broil until brown, turning to cook on both sides. cool, then shred finely with a fork.

in a bowl, mash avacado, and stir in codfish. in another bowl, mix a dressing of oil, lime or lemon juice, , garlic, hot peppers, parsley, and sugar. pour over avacado paste, add breadcrumbs or meal, and coconut milk, then mix to form a thick paste. taste and add salt and pepper, if needed.

serve on crackers as a canape. makes 2½ cups.

Posted to MM-Recipes Digest by Colleen <dharmaa@...> on Nov 29, 1998, converted by MM_Buster v2.0l.

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