📝 About This Recipe
Chicot is a beloved Haitian classic that transforms humble smoked cod into a vibrant, aromatic masterpiece bursting with Caribbean soul. This dish marries the deep, umami-rich flavors of salted and smoked fish with the 'holy trinity' of Haitian cooking—epis, scotch bonnet, and lime. It is a comforting, rustic staple that showcases the island's ability to turn preserved ingredients into a fresh, piquant feast that warms the heart.
🥗 Ingredients
The Fish
- 1 lb Smoked Cod (Chicot) (dry-salted and smoked, bone-in or boneless)
- 2 pieces Fresh Lime (cut in half for cleaning the fish)
The Aromatics & Base
- 3 tablespoons Vegetable Oil (or neutral oil)
- 1/4 cup Haitian Epis (Green Seasoning) (blend of scallions, garlic, peppers, and parsley)
- 1 large Yellow Onion (thinly sliced into half-moons)
- 2 tablespoons Tomato Paste (concentrated)
- 2 medium Roma Tomatoes (diced)
Seasoning & Finish
- 1 cup Bell Peppers (mixed colors, sliced into strips)
- 1 whole Scotch Bonnet Pepper (kept whole for aroma, or pierced for heat)
- 4 sprigs Fresh Thyme
- 3-4 whole Cloves (essential for authentic Haitian flavor)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 cup Water or Fish Stock
- 2 tablespoons Parsley (freshly chopped for garnish)
👨🍳 Instructions
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1
Begin by prepping the smoked cod. Rinse the fish under cold water, then rub it thoroughly with the cut limes to remove excess salt and impurities.
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2
Place the cod in a medium pot and cover with water. Bring to a boil and simmer for 10-15 minutes to rehydrate the fish and remove the harshness of the salt.
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3
Drain the water and let the fish cool slightly. Carefully flake the fish into bite-sized chunks, removing any skin or bones if you are using bone-in cod.
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4
In a large heavy-bottomed skillet or 'marmite', heat the vegetable oil over medium heat.
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5
Add the Haitian epis to the hot oil. Sauté for 2-3 minutes until fragrant and the liquid has slightly reduced.
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6
Stir in the tomato paste. Fry it in the oil for about 2 minutes, stirring constantly, until it turns a deep brick red—this removes the raw metallic taste.
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7
Add the diced Roma tomatoes and sliced onions. Cook for 5 minutes until the tomatoes break down and the onions soften.
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8
Incorporate the flaked smoked cod into the skillet. Stir gently to coat every piece of fish with the tomato and epis base.
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9
Add the bell pepper strips, whole cloves, and thyme sprigs. Toss well to combine.
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10
Pour in 1 cup of water (or fish stock). Place the whole Scotch Bonnet pepper on top. Do not cut the pepper if you want a mild dish; its skin will infuse the sauce with a floral aroma.
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11
Lower the heat to medium-low, cover the skillet, and simmer for 15-20 minutes. The sauce should thicken and the flavors should meld beautifully.
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12
Taste the sauce before adding any salt; the smoked cod usually retains enough salt to season the entire dish. Add black pepper to taste.
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13
Remove the whole Scotch Bonnet and thyme stems before serving. Garnish with fresh parsley.
💡 Chef's Tips
If the smoked cod is extremely dry, soak it in cold water overnight before boiling to ensure a tender texture. Always fry your tomato paste for a few minutes; this 'searing' of the paste is the secret to the deep color and rich flavor of Haitian sauces. Be careful when stirring once the fish is in the pan; you want distinct flakes, not a mushy consistency. If you enjoy heat, poke a few holes in the Scotch Bonnet pepper with a fork before adding it to the pot. For a shortcut, you can use smoked herring (hareng saur) if smoked cod is unavailable, though the flavor will be more intense.
🍽️ Serving Suggestions
Serve hot over a bed of Haitian White Rice (Diri Blan) and Red Kidney Bean Puree (Sos Pwa). Pair with fried green plantains (Banan Peze) for a delightful crunchy contrast. Accompany with a simple side of sliced avocado to creamy-out the spice. Enjoy with a glass of cold 'Papaya Shake' or a crisp Caribbean lager. Serve alongside a fresh watercress salad with a lime vinaigrette to cut through the richness of the smoked fish.