Andalusian Orange and Cod Salad Recipe
This salad, known in Andalusia as “remojón”, combines sweet orange, salty dried cod and olive oil in a surprisingly harmonious pairing. In southern Spain it is often served in winter, when oranges are at their best, as a light starter before lunch. The flavors are a bit reminiscent of herring with apple, only in a sunnier, more citrusy version.
A classic Andalusian “remojón” that balances sweet citrus, salty fish and fragrant olive oil in a simple but very distinctive winter salad.
Chef's tips
Do not overcook the cod—once it turns opaque and flakes easily, take it off the heat so it stays juicy. Taste the fish before salting the dressing, especially if you used salted cod. The salad is at its best after a short rest, when the oranges release more juice into the dressing.
How to serve
Serve on a large platter in the center of the table as a shared starter, with plenty of fresh bread. It also works well as a light lunch alongside a simple green salad or grilled vegetables.
Ingredients
- cod fillet, salted or fresh; if salted, soaked beforehand - 250 g
- orange juicy, preferably sweet - 4 piece
- red onion cut into thin slices - 1 piece
- black olives pitted, halved - 60 g
- egg hard-boiled, cut into quarters - 2 piece
- olive oil good quality - 4 tablespoons
- wine vinegar white or sherry vinegar - 1 tablespoon
- garlic grated or very finely chopped - 1 clove
- smoked sweet paprika - 0.5 teaspoons
- salt to taste, carefully if the cod is salted
- black pepper to taste
- parsley chopped - 2 tablespoons
Preparation
- If you are using salted cod, cut it into pieces and soak in cold water for 12–24 hours, changing the water 2–3 times. Then rinse and pat dry.
- Place the cod (fresh or soaked) in a pot with cold water, bring to a gentle simmer and cook for 3–4 minutes, until the flesh turns white and flakes easily. Drain, cool and break into smaller pieces, removing any bones.
- Peel the oranges very thoroughly, removing the peel and all the white pith. Cut into slices or thick segments, collecting any juice that runs onto the cutting board.
- On a large plate or platter arrange the orange slices, then scatter the cod pieces, onion, olives and egg quarters on top.
- In a small bowl mix the olive oil, vinegar, garlic, smoked paprika, a pinch of salt and pepper, and the juice collected from the cutting board after slicing the oranges. Whisk until you get a smooth dressing.
- Drizzle the salad with the dressing, sprinkle with chopped parsley and leave for 10 minutes at room temperature so the flavors can meld. Serve slightly chilled or at room temperature.
Storage
Sałatkę przechowuj przykrytą w lodówce i zjedz najlepiej tego samego dnia, bo pomarańcze puszczą dużo soku, a ryba zmięknie.
