| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Caribbean | 1 | Servings | |
INGREDIENTS
| 1/4 | lb | Bacalao, preferably boned |
| 1 | Avacado, peeled and diced | |
| 1/2 | c | Vegetable oil |
| 1/4 | c | Lime or lemon juice |
| 1 | Garlic clove, crushed | |
| 2 | Fresh jalapeno peppers | |
| seeded and chopped | ||
| 1 | T | Chopped fresh parsley |
| 1 | pn | Sugar |
| 1/2 | c | Cassava meal or fine |
| unseasoned dried | ||
| breadcrumbs | ||
| 1/4 | c | Coconut milk |
| Salt and fresh ground pepper | ||
| to taste |
INSTRUCTIONS
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 2 1/2 cups. Posted to MM-Recipes Digest by Colleen <[email protected]> on Nov 29, 1998, converted by MM_Buster v2.0l.
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