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Recipe · Martinique
Féroce d'avocat à la morue
Féroce (avocado and salt cod dip)
⏱ 30 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2ripe avocados400 g (14 oz)
200 g (7 oz)desalted salt cod, flaked
150 g (5 oz)cassava flour
The juice of 2 limes
2 clovespink garlic, crushed
1Caribbean seasoning pepper (mild), finely chopped
3 tbspsunflower oil
1bunch cive (Caribbean scallion), chopped
- 2 ripe avocados 400 g (14 oz)
- 200 g (7 oz) desalted salt cod, flaked
- 150 g (5 oz) cassava flour
- The juice of 2 limes
- 2 cloves pink garlic, crushed
- 1 Caribbean seasoning pepper (mild), finely chopped
- 3 tbsp sunflower oil
- 1 bunch cive (Caribbean scallion), chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Poach the cod in simmering unsalted water for 8 minutes, drain, remove skin and bones and flake finely.
- Fry the cod for 3 minutes with a spoonful of oil, the crushed garlic and chopped pepper.
- Mash the avocados with the lime juice, leaving some chunks.
- Stir in the cod, then sprinkle in the cassava flour, mixing as you go.
- Add the remaining oil and the cive, then adjust with lime or chili to taste.
- Shape into quenelles or press into rings and serve chilled on toast or with a few salad leaves.
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