Andalusian Orange Salt Cod Salad | Ensalada de Naranja con Bacalao y Aceitunas
Discover one of southern Spain’s most iconic winter dishes — Ensalada de Naranja con Bacalao, also known as Remojón Granadino. This refreshing salad combines sweet, juicy oranges with flaky salt cod, olives, and rich extra virgin olive oil for a perfect balance of flavours.
Equipment
- 12 inch cast iron skillet
- Glass bowl
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Large pot with lid
- Serving platter
- Salad serving spoons
Ingredients
- Salted Cod: 250g approx. 9 oz of salted cod.
- Oranges: 2-3 large sweet oranges (peeled and sliced into rounds or segments).
- Eggs: 2–3 large hard-boiled eggs cut into quarters or slices.
- Onion: ½ red onion thinly sliced.
- Olives: 100g (about ½ cup black Olives such as Arbequina or Cuquillo.
- Giant capers: Around 100g sliced Giant Capers caper berries.
- 20 g Lightly toasted pine nuts optional
- Dressing: Generous splash of Extra Virgin Olive Oil a few drops of sherry vinegar (optional), some juice released by the oranges, and a pinch of Salt.
Instructions
Step 1 - Prepare the Cod
- Desalt: Soak the cod in cold water for 24–48 hours in the refrigerator, changing the water at least three times.Salted Cod: 250g
- Rinse and dry: Remove from the water and drain off excess water, pat dry with a paper kitchen towel.
- Toast: Traditionally, the desalted cod is lightly grilled on a plancha (griddle) or pan-seared with a drop of oil for 2 minutes per side until it creates a light crust.
- Flake: Shred the fish by hand into small, bite-sized flakes.
- 💡 Chef Tip:
- If you’re short on time, many Spanish supermarkets sell pre-desalted bacalao, but check the label carefully and taste before adding extra seasoning.
Step 2 - Prep the Oranges and Eggs
- Peel the oranges thoroughly, removing all white pith to avoid bitterness. Cut into rounds or segments, reserving any excess juice for the dressing.Oranges: 2-3 large
- Boil eggs for 10–12 minutes, cool, and peel.Eggs: 2–3 large hard-boiled eggs
Step 3 - Assemble
- On a large platter, create a base layer of orange slices.
- Scatter the flaked cod and thinly sliced onions over the oranges.Onion: ½ red onion
- Top with hard-boiled egg quarters and black olives. If using, add the capers.Olives: 100g (about ½ cup black Olives, Giant capers: Around 100g sliced Giant Capers
Step 4 - Season, Add Dressing, and Serve
- In a small bowl, combine a splash of orange juice, extra virgin olive oil, and a little Jerez Sherry vinegar. Mix for 30 seconds with a fork.Dressing: Generous splash of Extra Virgin Olive Oil
- Drizzle dressing over salad.
- Note: You usually do not need extra salt, as the cod remains naturally savory.
- Finish with a dusting of sweet paprika and serve at room temperature with some warmed crusty bread.20 g Lightly toasted pine nuts
Notes
Common Types of Bacalao You’ll See
- Salted bacalao (bacalao salado): Fully cured and very salty; requires soaking before use.
- Desalted bacalao (bacalao desalado): Pre-soaked and ready to cook—convenient but slightly less flavourful.
- Fresh cod (bacalao fresco): Not cured; milder and not interchangeable in traditional salted recipes.