Spanish Orange Cod Salad (Spanish Salt Cod Salad)
Salt cod is soaked overnight to remove excess brine, then shredded along the grain into chewy, flaky strands. Thick-cut orange segments provide juicy sweetness that contrasts sharply with the fish's residual saltiness. Red onion and black olives broaden the flavor with pungent bite and deep brininess, while olive oil connects every ingredient smoothly. A splash of white wine vinegar sharpens the profile, and parsley finishes with a fresh green note - originally a spring festival dish from Andalusia, ideal as part of a tapas spread.
Adjust Servings
Instructions
- 1
Desalt salt cod in cold water for about 6 hours, changing water periodically.
- 2
Poach cod for 6-8 minutes, cool, and flake.
- 3
Peel oranges and segment the flesh without membranes.
- 4
Thinly slice onion and chop parsley.
- 5
Toss all ingredients with olive oil and vinegar.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Gazpacho
Gazpacho is a cold soup from Andalusia made by blending ripe tomatoes, cucumber, red bell pepper, red onion, and garlic with extra virgin olive oil and red wine vinegar. Soaking stale bread in water and blending it into the mixture releases starch that gives the soup its characteristic body and velvety texture. The olive oil wraps around the fresh vegetable flavors, while the vinegar sharpens the natural sweetness of the tomatoes into a balanced acidity. Chilling the blended soup for at least two hours allows the flavors to marry and deepen. Just before serving, a drizzle of olive oil and finely diced cucumber and pepper on top provide a textural contrast against the smooth, cold base.
Fideua (Toasted Noodle Seafood Paella)
Fideua is a Valencian dish that mirrors paella in technique but replaces rice with short, thin pasta called fideos. The noodles are toasted in olive oil until golden before being cooked in a seafood broth made from shrimp shells, mussels, and fish stock. As the pasta absorbs the broth, it concentrates the flavor of the sea into each strand. The bottom layer develops a crispy crust called socarrat, prized for its caramelized, toasty crunch. Saffron colors the broth golden and contributes a subtle floral note. The dish is traditionally cooked in a wide, shallow pan to maximize surface area and crust formation. Served with alioli on the side, the garlic-infused mayonnaise adds richness and a pungent kick that amplifies the seafood character.
Citrus Fennel Salad (Orange & Shaved Fennel with Arugula)
Fennel is shaved thin to highlight its anise-scented crunch, then paired with segmented orange for juicy acidity. Arugula contributes a peppery bite that offsets the citrus sweetness, and sliced almonds add a toasted crunch. The dressing stays minimal - olive oil and white wine vinegar - letting the raw ingredients speak clearly. This Italian-style salad works particularly well before rich meat or fish courses, as the citrus and fennel combination stimulates the palate.
Grapefruit Shiso Shrimp Salad
Grapefruit shiso shrimp salad tosses ice-chilled blanched shrimp, membrane-free grapefruit segments, shredded shiso leaves, and thinly sliced cucumber and radish in a yuja marmalade dressing. Blanching shrimp for just two minutes and shocking them in ice water locks in a firm, springy texture by rapidly contracting the protein. Removing all white pith from the grapefruit eliminates bitterness, leaving only the clean, tart juice of the flesh. The dressing - yuja marmalade, rice vinegar, olive oil, and pepper - doubles down on citrus aroma, while the mint-like herbal note of shiso leaves neutralizes any hint of fishiness. Serving the salad well chilled keeps every texture and fragrance sharp and distinct.
Croquetas de Jamon (Crispy Ham Béchamel Bites)
Croquetas de jamón begin with a roux of butter and flour cooked for two minutes, followed by milk added gradually while whisking to form a thick béchamel. Finely chopped jamón serrano is folded into the sauce along with a pinch of salt, and the mixture is refrigerated until firm enough to shape. Chilling thoroughly is critical because soft filling will not hold its oval form during breading. Each croqueta is dipped in beaten egg and rolled in breadcrumbs - double-coating helps prevent splitting in the hot oil. Fried at medium heat until deep golden, the exterior shatters into the creamy, ham-laced center with every bite.
Caramel Flan
Caramel flan is a baked custard dessert built on the interplay between smooth egg custard and bittersweet caramel. Sugar is cooked in a dry pan until it reaches a deep amber, then poured into the bottom of a mold where it hardens into a glassy layer. The custard - eggs, milk, sugar, and vanilla - is poured on top and the whole assembly bakes in a water bath at gentle heat to prevent curdling. The slow, even cooking produces a texture that is perfectly smooth, without bubbles or grainy patches. Once chilled and unmolded, the caramel reliquefies into a flowing sauce that coats the pale custard in amber streaks. The flavor is a study in contrasts: the custard is milky and gently sweet, while the caramel adds a roasted, slightly bitter edge that prevents the dish from becoming cloying. It is served cold, and the clean wobble of a well-set flan is a point of pride.