A refreshing Andalusian salad of orange segments, flaked salt cod, black olives and onion, dressed simply in olive oil.
This salad comes from southern Spain, where salt cod (bacalao) has long been a pantry staple thanks to its long shelf life, and its salty, savory flake pairs surprisingly well against the sweetness of fresh orange. The salt cod must be soaked and rinsed over a day or two to remove excess salt before being flaked raw or lightly poached, then tossed with orange segments, thin red onion, and briny black olives. Dressed with nothing more than good olive oil and sometimes a touch of vinegar, this is a salad built on contrast — sweet and salty, soft and firm — rather than a complicated dressing, and it's traditionally served as a light starter or tapa.
Serves 4
Soak the salt cod in cold water for 24-36 hours, changing the water 3-4 times, until it's no longer overly salty when tasted.
Poach the desalted cod in simmering water for 5 minutes until just cooked, then drain, cool, and flake into pieces, removing any bones or skin.
Peel the oranges fully, removing all pith, and cut into segments over a bowl to catch the juice.
Toss orange segments, flaked cod, red onion and olives together gently.
Drizzle with olive oil and sherry vinegar, and scatter with parsley.
Dress lightly — the salt cod already brings plenty of savoriness, so the dressing should stay simple.
Serve chilled or at room temperature as a starter or tapa.
Soak the salt cod long enough and change the water several times — under-soaked cod will be unpleasantly salty in the finished salad.
Segment the oranges over a bowl to catch the juice, which can be whisked into the dressing for extra flavor.
Use good quality black olives, ideally oil-cured or from Spain, since their flavor is prominent in this simple dish.
Some versions add thinly sliced hard-boiled egg for extra richness.
A version from Malaga (remojon) is very similar and sometimes includes boiled potato.
Fresh flaked white fish can substitute if salt cod isn't available, though the flavor will be milder.
Refrigerate up to 2 days in an airtight container; dress just before serving if making ahead, so the orange doesn't release too much juice into the olives and onion.
Salt cod became a staple across inland Spain centuries ago as a way to enjoy fish far from the coast before refrigeration, and this orange-and-cod salad remains a specialty of Andalusia, especially around Christmas and other festive occasions.
It changes the character of the dish significantly, but works as a quicker substitute if salt cod isn't available.
Soak it longer, changing the water more frequently, and taste a small piece before proceeding with the recipe.
Orange segments release juice as they sit — drain some of it off before serving, or serve the salad soon after assembling.
Per serving (220g / 7.8 oz) · 4 servings total
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