Chiquetaille: Cod Fish Salad

Ingredients

• 1 pound cod salted
• 1 large onion finely chopped
• 2 large shallots finely chopped
• 5 large cloves garlic finely chopped
• 2  carrots very thinly sliced
• 1.5 cups green beans cut in half, vertically
• 0.5  bell pepper green thinly sliced
• 0.5  bell pepper red yellow thinly sliced
• 1  jalapeno green with seeds or 2 scotch bonnets, thinly sl
• 0.5 cup vinegar 
• 1 cup olive oil 
• 4  cloves whole
• 8 servings salt and pepper 

Equipment

• pot
• sieve

Directions

1. Soak the cod in cold water in the refrigerator for 24 hours, changing the water 3 times. In a large pot, bring to boil enough water to cover the fish and boil for about 20 minutes.
2. Drain in a vegetable strainer and when cool, remove skin, bones and any unsightly fish parts. Shred by hand.
3. Mix the shredded fish with the vegetables, olive oil, cloves, salt, pepper and vinegar. Refrigerate for at least 4 days.
4. Serve spread on baguette slices for cocktails or as a salad with lettuce, tomatoes and hard boiled eggs.