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Fish, Africa and overseas

Codfish macadam with rice

Codfish macadam with rice is a Guadeloupean dish of soaked salt cod simmered in a tomato sauce with green pepper and chile, served with rice. For 4 people, it takes 55 minutes and is rated easy, at a cost of €3.60 per serving. Success depends on properly soaking the cod and letting the sauce reduce well before adding the fish.

Tonight we're making Guadeloupean style codfish macadam, simmered in a tomato and pepper sauce, served with rice.

Codfish macadam with rice
Total time
55 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer

Codfish macadam with rice is flaked salt cod simmering in a tomato sauce spiked with green pepper, garlic, and a touch of chile. The fish stays in tender chunks while the sauce turns fragrant and slightly tangy thanks to the crushed tomatoes. Plain rice soaks up that sauce and balances a dish that has real character without being overwhelming.

It's a weeknight dish that takes a bit of attention but no complicated technique, a good way to change up your usual white fish routine. Mon Chou suggests this version with the chile amount easy to adjust to your table's taste. Expect a convivial meal for adults rather than a kids' night, since the chile and the bold cod flavor mostly appeal to grown ups.

The ingredients

4 people

Fish counter

  • Soaked salt cod 600 g

Fruits and vegetables

  • Onions 2
  • Green bell pepper 1
  • Garlic 3 cloves
  • Scallions 3
  • Parsley 1 sprigs
  • Thyme 3 sprigs
  • Chile pepper 1

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Riceoften in the pantry 280 g
  • Oiloften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Put the cod in a pot of cold water, bring to a simmer, drain and flake the flesh. 10 min

    It flakes more easily while still warm.

  2. Sauté the onions, pepper strips, and garlic in the oil. 8 min

    Let the vegetables color slightly for more flavor.

  3. Add the tomatoes, scallions, thyme, and chile, and let it reduce into a sauce. 15 min

    Mash the tomatoes with a spoon for a smoother sauce.

  4. Add the flaked cod, stir gently, and let it simmer covered. 12 min

    Avoid stirring too much, you want nice chunks of cod.

  5. Cook the rice in salted water, serve the macadam with chopped parsley. 11 min

    Adjust the pepper and chile at the end.

Our tips to get it right

  • Soak the cod thoroughly, changing the water several times beforehand, otherwise the dish will taste too salty even after cooking.
  • Don't slice the pepper too thin, slightly thick strips keep some bite under the sauce.
  • Let the tomato sauce reduce properly before adding the cod, it should coat a spoon rather than run off it.

The variations

  • Swap the green pepper for a mix of red and green pepper for a milder, more colorful sauce.
  • For a fish free version, replace the cod with hearts of palm or red beans simmered in the same sauce.
  • For a faster version, use pre-soaked cod from a tray and cut the sauce simmering time by a few minutes.

What to serve it with

  • A squeeze of lime
  • Fried plantains
  • Chilled lemon water

Storage

The macadam keeps for 2 days in the fridge in a sealed container. It freezes well once cooled, ideally without the rice. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you use a different fish instead of cod?

Yes, a firm white fish like fresh cod loin works, though the flavor will be milder. In that case, salt the fish lightly and shorten the simmering time in the sauce.

How do you properly soak salt cod?

Place the cod in cold water in the fridge for 24 to 48 hours, changing the water 3 to 4 times. Taste a small piece before cooking to check it's only lightly salty.

Can you make the sauce ahead of time?

Yes, the tomato pepper sauce can be made the day before and kept in the fridge. Just reheat it and stir in the flaked cod at the last moment.

Is the chile necessary?

No, you can leave it whole without piercing it for just a light hint of heat, or skip it entirely for sensitive palates. Always adjust at the end of cooking to taste.

How long does it take to make a Guadeloupean codfish macadam with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Guadeloupean codfish macadam with rice?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Guadeloupean codfish macadam with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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