Grilled Salt Cod Salad with Bloodoranges, Parsley and Smoked Paprika


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By Frank Camorra and Richard Cornish

Published 2007

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When I visit Adelaide, I am often struck by its similarity to Seville. Both are characterized by their stone buildings, meandering rivers, blinding intense light and searing hot summer days. These two could be sister cities if it wasn’t for the fact that Adelaidians refresh themselves with an indigenous brew called Coopers Pale Ale, while the Sevillians sit down to a refreshing salad of oranges, endive, onion and salt cod called remojón.

Remojón means ‘to soak’ and refers to the desalinated salt cod used in the recipe. Once again, we’ve reinterpreted this dish at MoVida. In Seville, remojón is much heavier with much more olive oil. We’ve lightened up the dish and emphasized the freshness of the orange. Adelaide readers should try this dish with their excellent McLaren Vale olive oil and fresh Riverland oranges. Perhaps they could even tweak it a little and use some fish from the Spencer Gulf. It won’t be remojón, but it would make a brilliant lunch when it’s 40°C (104°F) in the shade.