Recipes>Cod Recipes

Orange, Salt Cod and Black Olive Salad

by Rick Stein from Rick Stein’s Spain

Easy

Serves 4 as a starter

Rick Stein ‘s Spanish salt cod, orange and black olive salad is the perfect blend of salty and sweet flavours. Delicious at any time of year, it is particularly enjoyable in the winter months when citrus fruits are at their best.

Discover more delicious Salad recipes

Vibrant and filling salads for all seasons

From the book

Rick Stein’s Spain

Rick Stein

Rick Stein’s Spain

Recreate authentic Spanish dishes at home

A guide to Spain’s delicious and diverse cuisine

140 recipes from Rick Stein’s hit BBC2 series

Buy From

Introduction

I can think of no dish more celebratory of the colours and fl avours of southern Spain than this. Oranges, salt cod and black olives all in a clean, fresh-tasting salad where the firm saltiness of the fish contrasts so satisfyingly with the refreshing sweetness of the oranges and the faint bitterness of the black olives. It’s a great winter salad because at this time the oranges are at their best.

Tags

Ingredients

Method

Soak the bacalao in 3–4 litres of water in the fridge for 24–48 hours, depending on thickness. Change the water when it tastes salty, normally at least twice.

Put the piece of soaked salt cod into a pan of cold water, bring up to the boil, then cover and turn off the heat. Leave to sit for 10 minutes, then lift carefully onto a plate and leave to cool. Break into flakes, discarding the skin and any bones, cover and set to one side.

To segment the oranges, take a thin slice off the top and bottom of each one and stand it on a chopping board. Cutting from the top down to the bottom, carefully slice away all the skin and white pith.

Then holding the orange in one hand and a knife in the other, and working over a bowl to catch all the juices, slice either side of each segment, as close to the dividing membrane as you can, and drop each one onto a plate. Set aside with the cod.

Whisk the ingredients together for the dressing with ½ teaspoon of salt in a small bowl. Put the flaked salt cod, orange segments, onion rings and olives into a mixing bowl and pour over the dressing. Add the parsley and toss together gently. Leave for 5 minutes then adjust the seasoning to taste. Lift the salad out of the excess dressing onto serving plates, garnish with the hard-boiled egg and serve at room temperature.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Salad Recipes

View all

Mary Berry’s Burrata Caprese Sharing Platter

by Mary Berry from Mary 90: My Very Best Recipes

Mary Berry’s Seared Teriyaki Tuna with Ribbon Vegetable Salad

by Mary Berry from Mary 90: My Very Best Recipes

More Spanish Recipes

View all

José Pizarro’s Chicken Cannelloni

by José Pizarro from Recipes from Catalonia

José Pizarro’s Wild Mushroom Tortilla

by José Pizarro from Recipes from Catalonia

More Rick Stein recipes

View all

Rick Stein’s Pheasant Breasts with Islay Malt and Celeriac, Apple and Parsnip Rösti

by Rick Stein from Rick Stein’s Christmas

Rick Stein’s Roast Tronçons of Turbot with Hollandaise Sauce

by Rick Stein from Rick Stein’s Christmas

Get our latest recipes, features, book news and ebook deals straight to your inbox every week