Ensalada de Naranja y Bacalao (Orange and Salt Cod Salad)

A refreshing salad of flaked salt cod, sweet oranges, red onion and black olives.

TIME BREAKDOWN
Prep: 25h
Cook: 5 min
Total: 25 hours 5 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g dried salt cod fillet
  • 4 oranges
  • 1 small red onion, thinly sliced
  • 50g black olives
  • 4 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • 2 tbsp chopped fresh flat-leaf parsley
  • Black pepper to taste

Method

  1. Soak the salt cod in plenty of cold water in the fridge for 24 hours, changing the water 4 or 5 times. Taste a flake of the fish: if it is still very salty, soak for a further 12 hours.

  2. Drain, remove any skin and bones, and poach the cod in simmering water for 5 minutes. Drain, cool and flake into large pieces.

  3. Peel the oranges, removing all the white pith, and cut into 5mm slices. Arrange on a platter with the red onion.

  4. Scatter over the cod and olives, whisk together the oil and vinegar and drizzle over. Season with black pepper, scatter over the parsley and serve. Do not add salt.