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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.
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