adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salt cod, orange & olive salad
0 Likes
Prep Time:
4425 minutes
Cook Time:
15 minutes
Total Time:
4440 minutes
Savor the vibrant Spanish flavors in this comforting dish.
Ingredients:
  • 500g dried salt cod (bacalao) (see note),
  • 750ml milk
  • 2 flat-leaf parsley sprigs, plus 500.00 ml chopped leaves
  • 2 thyme sprigs
  • 2 bay leaves
  • 1 garlic clove, chopped
  • 20.00 ml sherry vinegar (see note)
  • 60ml white wine vinegar
  • 125ml olive oil
  • 60ml orange juice
  • 1 small red onion, thinly sliced
  • 24 black olives (we used a mixture of small and large olives)
  • 3 oranges, peeled, flesh segmented
  • 500.00 ml watercress sprigs
Instructions:
  • Prepare the cod by rinsing it thoroughly before placing it in a dish filled with cold water. Allow it to soak in the refrigerator for 2-3 days, remembering to change the water every day.
  • Before cooking, thoroughly rinse the cod and gently dry it with paper towels. Place it in a saucepan along with the milk, parsley sprigs, thyme, and bay leaves, adding more cold water if necessary to cover. Bring to a boil, then remove from heat and let it sit for 15 minutes to allow the flavors to meld. Drain the fish and chill in the fridge for 30 minutes.
  • Prep the vinaigrette by mashing garlic and 1 teaspoon salt in a large bowl. Add vinegars, oil, and juice, then season to taste. Flake the cod, removing skin and bones, and marinate in the vinaigrette. Cover and refrigerate for 1 hour.
  • Before serving, combine the cod with onion, olives, oranges, and watercress. Transfer the salad to a serving platter and sprinkle with chopped parsley.

Similar Recipes