Spanish Orange Cod Salad (Spanish Salt Cod Salad)
Quick answer
- Active time
- 28 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Salty flakes of cod meet sweet, juicy orange in this Andalusian salad, and that contrast carries the dish.
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The cod is torn along its grain into light, chewy shreds, while red onion and black olives sharpen the edges. The fish only poaches in barely moving water, because a hard boil turns it tough. Soaking out the salt takes most of a day and has to begin the night before, but on the day itself the salad goes together in minutes and sits well beside a glass of sherry as a tapa.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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