Chef David Drumeaux adds West Indian piments végétarien (small sweet peppers) to this salad. They can be hard to find outside the Caribbean, so use mini bell peppers as a substitute.
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- 8 oz. salt cod, rinsed and cut into 4-in. pieces
- 1 small onion, finely chopped (about 1 cup)
- 4 mini bell peppers, seeded and finely chopped (about ¼ cup)
- 1 Tbsp. finely chopped Italian parsley
- 2 tsp. finely chopped chives
- 1 tsp. finely chopped thyme
- 2⁄3 cup olive oil
- juice from 1 medium lime (about 2 Tbsp.)
- Kosher salt (optional)
- Freshly ground black pepper
- Place the salt cod in a large bowl, and add enough cold water to cover by several inches. Set aside to soak in the fridge for 12 hours, changing the water every 3 or 4 hours.
- Drain and rinse the cod. Transfer it to a medium pot, cover with cold water, and bring to a simmer over medium-high heat. Cook until the fish flakes when poked with a fork, 15-20 minutes. Using a fine mesh sieve, drain, then rinse the cod under cold running water, squeezing it to remove excess moisture. Finely crumble the fish into a large bowl, and add the onion, peppers, parsley, chives, and thyme; toss to combine. Stir in the olive oil and lime juice, then season to taste with salt, if desired, and black pepper. Cover and refrigerate for at least 1 hour, or up to 48 hours, before serving.