Name: Cod, olive, and orange salad (Remojón)
Yield: Serves 4 to 6
Cuisine: Spanish
Ingredients: 1 Navel orange, peeled; 2 teaspoons PX reduction, or simply use Pedro Ximenez sherry; Salt and white pepper; 7½ oz (210 g) cod fillet, about 1 inch (3 cm) thick; 1 red onion, sliced into half rings; 7 pitted black olives, cut into rings; 2 cloves garlic, finely chopped; Chives (optional); 1½ cups (350 ml) extra virgin olive oil, plus more if needed; ½ hardboiled egg, finely chopped; Heaped 2 tablespoons toasted almonds, roughly chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

This classic Andalusian appetizer (or lunch main course) is wonderfully refreshing and textural. Every city claims ownership, so there are numerous interpretations (find Granada’s on p. 101). Bodegas Mezquita’s twist comes from the intense Montilla-Moriles dessert wine (Pedro Ximenez, simply called PX), as well as slow cooking the cod in olive oil to make a confit. The advantage of this method is that the fish retains its moisture and is imbued with the flavor of the oil. If you lack