📝 About This Recipe
Originating from the French Caribbean islands of Martinique and Guadeloupe, Féroce d'Avocat is a vibrant, zesty blend of salt cod, creamy avocado, and toasted cassava flour. Its name, 'Féroce' (fierce), pays homage to the bold kick of habanero pepper that cuts through the richness of the fruit. This dish is a masterclass in texture and balance, offering a smoky, salty, and spicy experience that captures the essence of coastal Caribbean living.
🥗 Ingredients
The Saltfish Prep
- 250 grams Salted Cod (Bacalao) (soaked overnight and drained)
- 1 tablespoon Lime juice (for rinsing the fish)
The Base
- 2 large Ripe Avocados (Hass variety preferred for creaminess)
- 1/2 cup Manioc Flour (Farine de Bois/Cassava Flour) (toasted until lightly golden)
- 3 pieces Garlic Cloves (minced into a paste)
- 2 pieces Shallots (very finely minced)
- 3 pieces Scallions (Green Onions) (finely sliced, white and green parts)
- 1/2 piece Habanero or Scotch Bonnet Pepper (seeded and minced extremely fine)
Seasoning and Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Fresh Lime Juice (freshly squeezed)
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
- 1 teaspoon Thyme (fresh leaves only)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Begin by preparing the salt cod. After soaking it for at least 12-18 hours (changing the water 3 times), place the fish in a pot of cold water. Bring to a simmer and cook for 10-12 minutes.
-
2
Drain the fish and let it cool. Carefully remove any skin or stray bones. Shred the fish into very fine flakes using your fingers or two forks.
-
3
For an authentic smoky touch, place the shredded cod in a dry skillet over medium heat for 3-5 minutes, tossing constantly until it is completely dry and slightly toasted.
-
4
In a separate small pan, lightly toast the manioc (cassava) flour over medium-low heat for 2-3 minutes until it smells nutty and turns a pale golden hue. Set aside to cool.
-
5
Slice the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl.
-
6
Mash the avocado with a fork or a potato masher. You want a slightly chunky consistency, not a completely smooth puree.
-
7
Fold the shredded salt cod into the mashed avocado until well incorporated.
-
8
Add the minced shallots, garlic, scallions, parsley, thyme, and the 'fierce' habanero pepper. Stir gently to distribute the aromatics.
-
9
Slowly sprinkle in the toasted manioc flour while stirring. The flour acts as a binder and adds a unique, slightly gritty texture traditional to the dish.
-
10
Drizzle in the olive oil and lime juice. Season with black pepper. Note: You likely won't need salt because of the cod, but taste first to be sure.
-
11
Mix everything until the 'dough' is uniform. It should be firm enough to hold its shape but still moist.
-
12
Cover and refrigerate for at least 30 minutes. This allows the cassava flour to hydrate and the flavors to marry beautifully.
-
13
To serve, use your hands to roll the mixture into small, bite-sized balls (traditional) or serve it in a bowl with crackers.
💡 Chef's Tips
Always use gloves when handling habanero peppers to avoid burns. If you can't find manioc flour, toasted breadcrumbs or panko can work in a pinch, though the flavor profile will change. Ensure your avocados are perfectly ripe; if they are too hard, the dish will be bitter; if too soft, it will be greasy. Adjust the 'fierceness' by adding the pepper gradually; the heat levels of Scotch Bonnets can vary wildly. Toasting the saltfish after boiling is the secret step that adds a deep, savory complexity.
🍽️ Serving Suggestions
Serve as an appetizer with crispy cassava chips or plantain strips. Pair with a cold glass of Ti' Punch (white rum, lime, and cane syrup). Present the féroce inside the empty avocado shells for a beautiful rustic look. Serve alongside a fresh green salad with a light citrus vinaigrette to balance the richness. Accompany with 'Accras de Morue' (cod fritters) for a full Martinican feast.