Summary: Cod and orange salad is one of those dishes that surprise with its seemingly strange logic and win you over with its inevitable result. The acidity of the orange, the intense saltiness of the "esqueixat" cod, extra virgin olive oil, and some black olives. Four ingredients. Fifteen minutes. A dish that sums up the Mediterranean in every bite.
This combination has roots in Catalan and Valencian cuisine, where oranges — abundant in the orchards of the Mediterranean coast — were used to add acidity to winter and spring salads. Cod, with its concentrated salinity, works where lemon falls short: it needs the bitter sweetness of the orange to find its perfect counterpoint.
At Bacalalo, we have been selecting cod at the Mercat del Ninot in Barcelona since 1990. Cod and orange salad is one of the most elegant uses of esqueixat that we recommend to our customers when they are looking for something refreshing, quick, and full of flavor.
Contents
Why Cod and Orange Work Together
From a gastronomic point of view, the cod-orange combination works by contrast:
Acid + salty: The acidity of the orange balances the concentrated salinity of the cod. Without that acid, esqueixat cod can be too intense in a salad. The orange acts like lemon in ceviche: it doesn't cook the cod (which is already cured in salt) but softens and brightens it.
Sweet + umami: Salt-cured cod has a natural glutamate concentration (umami) that is enhanced by the sweetness of the orange. The combination activates more taste receptors than each ingredient alone.
Citrus + fatty: The extra virgin olive oil dressing the salad emulsifies slightly with the orange juice, creating a natural dressing that evenly coats all ingredients.
Texture: Esqueixat cod has a fibrous, flaky texture that contrasts with the juicy softness of the orange segments. These textures don't compete — they complement each other.
Ingredients for Cod and Orange Salad (4 servings)
For the base salad:- 400 g of desalted cod (for esqueixat)
- 3 large, sweet oranges (Navel or Valencia type)
- 1 spring onion or red onion
- Extra virgin olive oil
- Salt (very little or none — the cod already has some)
- Ground black pepper (optional)
- 100 g of black olives (Kalamata or Arbequina)
- A few endive leaves or oak leaf lettuce
- Fresh parsley or mint
- Sweet paprika for garnish
Classic Recipe: Cod and Orange Salad
Step 1: Prepare the esqueixat cod
The cod for this salad is used raw —esqueixat— not cooked. You need perfectly desalted cod. The ideal salt point: that you can eat it directly and it's pleasant, with a presence of salt but not excessive.
With clean hands, shred the cod following the direction of the fibers, into small pieces of 2-3 cm. Do not cut it with a knife —manual shredding gives the characteristic fibrous texture of esqueixat that better absorbs the dressing.
Place the shredded cod in a bowl and cover it with cold water for 10-15 minutes while you prepare the rest. Then drain it well and dry it with paper towels. This step slightly softens the flavor if the cod has a lot of residual salt.
Step 2: Prepare the oranges
Peel the oranges "a lo vivo": with a sharp knife, remove the skin and all the white part (the pith), which is bitter. Cut the orange into segments or slices, depending on your preferred presentation.
The most elegant presentation is in segments: separate the segments of the orange by cutting between the white membranes. You get clean pulp pieces without any membrane —it's a bit more laborious but the result is spectacular.
The quickest and most rustic presentation: cut the orange into slices and then into quarters. It works equally well.
Save the juice released by the oranges when cutting them —you'll use it for the dressing.
Step 3: The spring onion
Slice the spring onion very thinly (half-moons or complete rings). If using red onion, also slice it very thinly. The key is for the onion to be thin so it doesn't dominate the flavor —it's a supporting element, not the star.
If you want to soften the onion's flavor, place it in cold water with a little salt for 10 minutes, then drain it. This removes some of the intensity without losing the crunch.
Step 4: The dressing
In a small bowl, mix:- 4 tablespoons of EVOO
- The orange juice you reserved (about 2-3 tablespoons)
- A pinch of salt (very little, the cod already has some)
- Black pepper to taste
Emulsify well with a fork. The dressing should be more oil than juice —a 2:1 balance (oil:juice) is just right so it's neither too acidic nor too fatty.
Step 5: Assemble the salad
On a flat platter, first place a bed of endive or lettuce if using. Arrange the shredded cod, orange segments, and spring onion rings. If using black olives, scatter them over the top.
Dress generously just before serving. Not before —the orange macerates the cod quickly if left dressed for too long and can become too soft.
Sprinkle with chopped parsley or a few mint leaves for the final touch.
Related Products from Bacalalo
Recommended Products
Natural Cod Liver Foie Gras - 120g | Smoked Cod L...
3,90 €
CHATKA Wild King Crab 60% Legs 40% Shredded | L...
95,00 €
Hand-Cut Smoked Cod Carpaccio | 1 Tray Pack
15,90 €
Dried Cod Tongues (1 tray) - 500g
19,95 €
Refrigerated shipping 24-48h throughout the Peninsula
Black Olive Variation: The Most Mediterranean Version
This variation adds black olives to the mix, creating a contrast of bitterness and umami that elevates the salad. It's the version most similar to Catalan xató (the cod and endive salad with romesco) though much lighter.
Recommended olives:- Kalamata: The most flavorful, with a pronounced bitterness and an herbaceous profile. Perfect for this salad.
- Arbequina: Smaller and sweeter, with less bitterness. Less prominent but more delicate.
- Salt-cured black olives (the wrinkled ones): Very intense, with a lot of umami. Use sparingly.
Avoid artificially dyed black olives —they don't have the flavor of salt-cured or oil-cured olives.
Assembly of the variation: Everything is the same as the base recipe, but adding pitted black olives. If the olives have a strong preserved flavor, rinse them briefly before use.
Tips and Tricks
The orange must be sweet. Acidic oranges (like Sanguina in winter, or very acidic summer oranges) are too aggressive with cod. Use sweet oranges: Navel, Valencia, or any ripe, sweet juicing variety. Taste the orange before using it.
The cod must be well desalted. If the cod is too salty, the salad will be inedible. Always taste before using. If it's too salty, put the esqueixat in cold water for 30 minutes, change the water, and repeat.
Serve immediately. This salad doesn't improve with time. The orange quickly macerates the cod and can make it too soft.
Serving temperature. At room temperature, not cold from the fridge. EVOO solidifies slightly when cold, and the flavor of all ingredients is dulled. If the cod has been in the fridge, take it out 15-20 minutes beforehand.
The type of oil matters. For this salad, use an EVOO with character —fruity, with herbaceous notes. A very mild oil gets lost. A Catalan Arbequina or Andalusian Picual oil works very well.
When to Make This Salad
Cod and orange salad is a spring and winter dish —when oranges are at their best. Seasonal oranges (November to March in Spain) have more sweetness and juice than summer or imported ones.
It's perfect as:- A light first course for a winter meal
- A tapa or appetizer in a snacking menu
- A Lenten dish (meat-free, nutritious, and flavorful)
- A salad for hot days when you want something refreshing but substantial
The Cod for Esqueixat: What to Look For
Esqueixat is the preparation that demands the most from cod because it is eaten uncooked. There is no heat to mask flavors —the cod must be exceptional.
What makes good cod for esqueixat:- Well-defined flakes that shred easily by hand
- Pearly white color, without yellowish areas
- Optimal salt point after desalting: present but not aggressive
- No rancid smell, only clean sea
At Bacalalo, since 1990 in the Mercat del Ninot, we have cod specially selected for esqueixat and esqueixada. See our selection of desalted cod.
🛒 Products mentioned in this article
⭐ 4.9/5 · Cold shipping 24-48h · Since 1990 at Mercat del Ninot
Frequently Asked Questions about Cod and Orange Salad
Can this salad be made with cooked cod instead of esqueixat?
Yes. If you prefer cooked cod, gently confit it in olive oil (60-65°C, 8-10 minutes) and then shred it into flakes. The result is different —softer and less fibrous— but equally good with orange. Steamed, shredded cod also works.
What type of orange is best for this recipe?
Sweet seasonal oranges: Navel variety (December-March), Valencia (March-May), or any ripe, sweet juicing orange. Bitter oranges (like the Seville variety) are too acidic for this salad. In winter, Sanguina oranges (with red pulp) provide a spectacular visual contrast with the white of the cod.
Does the salad contain lemon in addition to orange?
Not in the classic version—the orange already provides the necessary acidity. If you want more acidity, a few drops of lemon can be added to the dressing, but with caution: the goal is for the orange to be the star citrus.
Can I add avocado to this salad?
Yes, avocado works very well. Its creaminess contrasts with the cod flakes and orange segments. Cut it into slices or cubes and add it at the end, just before dressing (avocado oxidizes quickly once cut).
How long can esqueixada cod be stored?
Unseasoned esqueixada cod can be stored in the refrigerator for 24-48 hours in a covered container. Once seasoned with orange, consume immediately—in a few hours, the cod macerates too much with the juice and loses texture.
Is the cod and orange salad suitable for people with gluten intolerance?
Yes, 100%. All ingredients (cod, orange, olives, onion, oil) are naturally gluten-free. It is also lactose-free. Suitable for most food allergies and intolerances.
Can lettuce or endive be added to this salad?
Yes, it's a common variation. Endive is particularly interesting because its bitterness complements the orange and cod. Oak leaf lettuce or lamb's lettuce add volume and softness. Always place the leaves at the bottom of the dish, as a base, and place the cod and orange on top.
What wine pairs well with this salad?
Dry white wine with acidity: a Verdejo from Rueda, a Galician Albariño, or a Catalan white wine from Penedès. The acidity of the white wine complements the orange and cleanses the palate between bites. A brut cava also works very well as an aperitif pairing.
