Grilled Salt Cod Salad with Bloodoranges, Parsley and Smoked Paprika


Preparation info

  • Difficulty


  • Media Ración


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

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.


  • 500 g (1 lb 2 oz) piece of salt cod 2–3 cm (¾–1¼ inch) thick, desalinated
  • 125 ml (4 fl oz/½ cup) extra virgin olive oil
  • juice of 2 lemons
  • pinch of freshly ground cinnamon
  • 1 teaspoon Spanish sweet smoked paprika
  • 2 garlic cloves, finely sliced
  • 1 kg (2 lb 4 oz) blood oranges, peeled and cut into 5 mm (¼ inch) slices (see Note)
  • 1 handful flat-leaf (Italian) parsley, roughly chopped
  • 1 red onion, finely sliced
  • 1 large bunch curly endive, leaves only


Preheat your grill (broiler) to medium.

Carefully remove any bones from the fish fillet but leave the skin on. Cut into equal-sized portions (six or four, depending on whether your serves are media ración or ración) and put in an ovenproof frying pan, skin side up. Drizzle with 60 ml (2 fl oz/¼ cup) of the extra virgin olive oil and place under the grill for 15 minutes, or until the flesh is cooked to opaque and the skin becomes crispy. Allow the cod to cool enough to handle. Reserve any cooking juices.

Pull the cod apart into large flakes and put in a bowl. Cut the crispy skin into bite-sized pieces and add to the bowl. Pour in the reserved cooking juices.

Add the remaining extra virgin olive oil, lemon juice, spices and garlic. Gently mix through with very clean hands. Add the orange, parsley and onion and mix through. Season to taste, if necessary.

Make a bed of endive on a serving plate and lay the fish salad on top, carefully teasing out some of the larger flakes of fish, as they tend to hide among the other ingredients.