• 1-2 lbs salt cod filet (easier to use, has no bones)
  • 1 onion, diced
  • 1 lbs of arbre à pain (chestnut or chataigne) – boiled
  • ½ lbs of okra
  • 1 bunch of parsley, chopped
  • 1 hot pepper
  • 4 oz of butter
  • 1 oz olive oil
  • seasoning salt, to taste
  • cracked black pepper, to taste
  • 4 oz of seafood stock (preferred or water)
  • 1 oz of chopped garlic
  • 2 tbsp of lime juice



See Cooking Instructions tab for tips on preparing the salt cod. 


In a preheated pan, add half of your butter and olive oil together, add your onions and let them sweat until translucent for a few minutes. Add garlic and the pulled cod and cook for a minute, then add the abre a pain or precooked chestnuts, then add fish stock or water and let reduce.


Quickly add the okra, it will softened quickly, you want it still firm not mushy.


Add the hot pepper whole for flavor and season properly tasting until you can reach your desired flavors.


Turn off your fire and add the lime juice and the rest of the butter. Finish the dish with the chopped parsley.


You will notice that I did not add any additional salt, it is not necessary, as the cod should still have some salt still in the product, thus there is no need to add anymore.


In a plate, put your cooked white rice, and gently add your cod and the sauce on the plate.

Nutritional Info

No nutrition information available for this recipe

Cooking Tips

If you have the time, I would prefer to un-salt the cod in cold water. You will need to repeat the process 2 or 3 times until you most of the salt cured is gone. The best way to know, is to taste a little bit of the fish to control the sodium content. Once you have repeated the process a few times, with your fingers, pull the flesh apart until you have tiny little pieces. If you don’t want to waste that time, you can put the fish in cold water and bring to a boil, that process will give you the same result however I don’t really like to do it as it takes away from its original flavor. Remember you are using a product that has been cured in salt, thus it is fully cooked.

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