Remojon © Michelle Chaplow |
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Orange and Cod Salad recipe - Remojón
by Janet Mendel
Recipe for Orange and Cod Salad recipe - Remojón by Janet Mendel from the book - Tapas, a bite of Spain.
Ingredients
- 3 1/2 oz/ 100 g dry salt cod
- 6 oranges, peeled and sliced
- 1 onion, thinly sliced (red onion if possible)
- 1 clove garlic, crushed
- 4 tbsp olive oil
- 1 tbsp wine vinegar
- a few red pepper flakes (optional)
- 50 g green or black olives
Instructions
Toast the salt cod over a flame or under the grill until it is lightly browned and softened. Put it in a bowl of water while preparing the remaining ingredients. Arrange the orange and onion slices on a plate. Whisk the garlic with the oil, vinegar and red pepper flakes. Drain the cod and remove all skin and bones. Shred it and add to the salad. Sprinkle the dressing over the salad and garnish with the olives.
Makes 12-14 tapa servings.
(The codfish used in this salad is bacalao, dry salt cod. You can substitute well-drained canned tuna.)
Award Winning Food writer Janet Mendel, author of ten books about Spanish cooking, provides a taste of Andalucía.
Buy your copy of Tapas, a bite of Spain
Tapas, a bite of Spain
A feast for foodies - the definitive tapas cookbook from Spain's best-loved English food writer. An authentic taste of Spain, "Tapas" is the book all tapas aficionados have been waiting for! Brimming with authentic tapas recipes and serving suggestions, Janet Mendel's firsthand research make this simply the best ever tapas cookbook. Each entry provides historical narrative of the dish, its constituents and derivations, a full recipe, plus a full-color illustration.
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Read our interview with Tapas A Bite of Spain’s author, Janet Mendel.
Read our interview with photographer Michelle Chaplow for stories behind the scene in photographing tapas for A Bite of Spain.