Spanish Orange Cod Salad (Spanish Salt Cod Salad)
Quick answer
Remojon is a traditional spring festival salad from Andalusia in southern Spain, built around salt cod that has been soaked in cold water for at least twenty-four hours t...
What makes this special
- Traditional Spanish Remojon combines hand-shredded salt cod with fresh orange slices.
- Salt cod soaks over a day to desalt, then hand-shredded along the grain
- Orange segments contrast the fish's briny depth with bright citrus
Key ingredients
Core cooking flow
- 1 Submerge 220 g salt cod fully in cold water for at least 6 hours, preferably overnight.
- 2 Place the cod in fresh cold water and warm it over medium-low heat.
- 3 Drain the cooked cod and let it cool for about 10 minutes.
Remojon is a traditional spring festival salad from Andalusia in southern Spain, built around salt cod that has been soaked in cold water for at least twenty-four hours to draw out the preserved brine before the fish is shredded along the grain into chewy, light flakes. Thick-cut orange segments provide a burst of sweet, juicy acidity that stands in direct contrast to the residual saltiness of the fish, creating the tension at the center of the dish. Thinly sliced red onion and whole black olives add layers of pungent sharpness and deep brininess that widen the overall flavor profile without competing with each other. Good-quality extra virgin olive oil draws every element together into a cohesive whole, coating each piece with a smooth, fruity richness. A measured splash of white wine vinegar tightens the entire salad and gives it a clean definition, while flat-leaf parsley scattered over the top provides a final note of fresh, green fragrance. The salad is well suited to being served tapas-style alongside wine or dry sherry, and because all the components can be prepared in advance, it assembles quickly at the table and makes a composed, elegant starter for guests.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Submerge 220 g salt cod fully in cold water for at least 6 hours, preferably overnight.
Change the water 2 to 3 times, then taste a small piece at the end to check that the saltiness has softened.
- 2Control
Place the cod in fresh cold water and warm it over medium-low heat.
When small bubbles appear, poach for only 6 to 8 minutes, keeping the water barely moving so the fish does not turn tough.
- 3Heat
Drain the cooked cod and let it cool for about 10 minutes.
Flake it by hand along the grain, removing any bones or firm bits, and lightly press with paper towel if the pieces seem watery.
- 4Finish
Peel 2 oranges, removing both the outer peel and the white membrane, then separate them into thick pieces of flesh.
Avoid leaving much membrane because it tastes bitter, and reserve any juice that runs out.
- 5Season
Slice 50 g red onion very thinly, and drain 50 g black olives well.
Remove thick stems from 10 g parsley and chop the leaves finely so the fresh herb flavor spreads evenly through the salad.
- 6Finish
Put the cod, orange, onion, and olives in a wide bowl, then drizzle with 2 tbsp olive oil and 1 tbsp white wine vinegar.
Toss gently, rest 5 minutes for the juices to mingle, and serve cool with parsley on top.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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