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.