Salt Cod and Orange Salad

Bacalao con Ensalada de Naranja

Preparation info
  • Serves


    • Difficulty


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.


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


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.