RECIPE FROM SPAIN:

Bacalao and Orange Salad

This is my own version of a typical Moorish Remojon. It is a bright and exotic salad of salt cod and oranges and is typically served as a tapas dish. I love it as a simple and satisfying summer salad but it also works well as a starter.

You will need:

¼ kilo salt cod, soaked for 24 - 48 hours and drained
2 medium ripe tomatoes
1 small onion
2 cloves garlic
2 large oranges (sour ones are traditionally used but I use sweet ones)
6 green pitted olives cut into pieces
2 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar

Method

• Bring a large pan of water to the boil and add the bacalao.

• Turn the heat right down and leave while you prepare the other ingredients.

• Finely chop the tomatoes and onion, peel and crush the garlic and place together in a serving bowl.

• Peel the oranges and break into segments and then cut each orange piece in half, add to the bowl.

• Remove the cod from the pan, drain and shred removing the skin and bones.

• Add the fish to the salad, drizzle with the oil and vinegar, add the olives and mix well.

• Serve with fresh bread.

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