Name: Salt Cod and Orange Salad (Bacalao con Ensalada de Naranja)
Yield: Serves 4
Cuisine: Spain
Ingredients: Freshly ground black pepper; 5 tablespoons olive oil; 450g (1lb) salt cod; 6 oranges; 1 large onion, finely chopped; 100g (4oz) black or green olives (rinse these well if they are in brine), halved; 4 hard-boiled eggs — reserve a few slices for garnish and chop the rest; 1 tablespoon white wine vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

A brilliant salad — colourful and flavourful, with delicious contrasts between the saltiness of the cod and the sweetness of the oranges. Serve chilled.

Ingredients

450g (1lb) salt cod
5 tablespoons olive oil

Method

Most recipes using salt cod require you to soak the fish for a few hours first, but with this you slap it on to a hot griddle for about 2 minutes on each side to brown it. Remove any skin and bones from the fish, then tear it into shreds with your fingers. Put the shreds of cod into an earthenware dish and pour over the oil. Leave to marinate for at least 3 hours, overnight is even better.