Avocado stuffed with Pickled Salt Fish: Bohl-Jol

Total Time:
25 hr 50 min
Prep:
20 min
Inactive:
25 hr
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1/2 pound boneless salt fish (salted cod)
  • 1 cup peeled, grated cucumber
  • 1 lemon, juiced
  • 1 teaspoon each finely chopped red and yellow bell pepper
  • 1 teaspoon finely diced onion
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon finely chopped parsley leaves
  • 1/2 teaspoon sugar
  • 1/4 teaspoon hot sauce
  • 4 West Indian avocados, peeled, halved, and seeded
Directions
  • Soak the salt fish in the refrigerator overnight in cold water. Drain.

  • Boil the fish in fresh water and drain. Repeat until the high salt content has been removed. Shred the fish and chill.

  • Mix the remaining ingredients in a bowl and add the fish. Mix well and let stand for 1 hour before serving. Scoop the fish mixture into the avocado halves and serve.


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