Spicy Avocado Salt Cod Spread

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A signature starter from Martinique, this creamy spread pairs flaked salt cod with ripe avocado and toasted cassava starch for a uniquely nutty, earthy backbone. Bright lime, sharp shallot, and a flicker of habanero heat make it utterly addictive on toasted baguette or cassava bread.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 26 gCarbs
• 7 gFiber
• 2 gSugar
• 24 gProtein
• 1280 mgSodium
• 820 mgPotassium
• 75 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the salt cod

• 1 lb (450 g) boneless salt cod, soaked 24-36 hours in cold water (change water 3-4 times)
• 1 small bay leaf
• 4 black peppercorns
• 1 garlic clove, smashed

For the spread

• 2 large ripe Hass avocados
• 3 tbsp fresh lime juice (about 1 1/2 limes)
• 1/4 cup manioc (cassava) starch, dry-toasted until lightly golden
• 2 tbsp extra-virgin olive oil
• 1 small shallot, very finely minced
• 1 small habanero or Scotch bonnet, seeds removed, finely minced
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh chives, finely snipped
• Freshly ground black pepper, to taste

For serving

• Toasted baguette slices or cassava crackers
• Extra lime wedges

Directions

1. Drain the soaked salt cod and place it in a medium saucepan. Cover with cold water, add the bay leaf, peppercorns, and smashed garlic, then bring to a gentle simmer over medium heat. Cook for 15-18 minutes, skimming any foam, until the cod flakes easily when pressed with a fork.
2. Drain the cod and let it cool until comfortable to handle. Pick through it carefully to remove any bones, skin, or dark membranes, then shred the flesh finely with your fingers or two forks. You should have about 1 1/2 cups of flaked cod.
3. While the cod cooks, halve and pit the avocados. Scoop the flesh into a medium bowl and immediately drizzle with 2 tablespoons of the lime juice to prevent browning. Mash with a fork to a chunky-smooth texture.
4. Toast the cassava starch in a dry skillet over medium-low heat, stirring constantly, for 2-3 minutes until fragrant and a shade darker; let it cool briefly.
5. Add the shredded cod, toasted cassava starch, olive oil, shallot, habanero, parsley, and chives to the bowl with the avocado. Fold gently until evenly combined and the mixture holds together when pressed.
6. Season with the remaining 1 tablespoon lime juice, black pepper, and a light pinch of salt if needed (the cod is already salty). Taste and adjust heat by adding more minced habanero if desired.
7. Cover and chill for at least 20 minutes to let the flavors meld. Serve mounded in a small bowl with toasted baguette slices or cassava crackers on the side, garnished with extra chives and lime wedges.

Cook’s Notes

• Salt cod must be desalted properly: 24-36 hours of cold water soaking with 3-4 changes yields a clean, flaky texture without harsh saltiness.
• Toast the cassava starch until just fragrant; this step is essential for the signature nutty depth that defines authentic féroce.
• For a more authentic Martinican presentation, serve on pain de manioc (cassava bread) or with accras on the same platter.
• Leftover spread keeps in the fridge for up to 24 hours pressed directly with plastic wrap to prevent browning; the lime juice also helps.
• Adjust the habanero to taste – for a milder spread, use just half a pepper or substitute with a milder chili like jalapeño.

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