Summary: Cod and orange salad is one of the most refreshing and surprising dishes in Andalusian cuisine. The contrast between salty, cured cod, the citrusy sweetness of orange, and the bitterness of black olives creates an addictive balance. This recipe includes the correct desalting process, variations, and the ideal Bacalalo products to make it.
Contents
Origin and Andalusian tradition
Cod and orange salad is a dish from inland Andalusia, especially from Cordoba and Seville. It originated as a Lenten dish when salted cod was the only fish available inland, and bitter oranges were abundant in house patios.
The modern version uses sweet orange, but some traditional recipes still use bitter orange or a mix of both to reproduce the original flavor. It is a dish that demonstrates that cooking with leftovers can be extraordinary.
Ingredients for 4 people
| Ingredient | Quantity | Recommended quality |
|---|---|---|
| Desalted cod (or shredded) | 400g | Loin or premium shredded |
| Large oranges | 3 | Navel or Valencia |
| Spring onion | 1 | Or red onion |
| Black olives | 100g | Arbequina or black Manzanilla |
| EVOO | 4 tablespoons | Picual or Arbequina |
| Sherry vinegar | 1 tablespoon | Aged |
| Parsley or cilantro | To taste | Fresh |
Correctly desalting cod
If you use dried salted cod, desalting is essential. The correct process for shredded cod:
- Place the cod in cold water (covered by 5 cm) in the refrigerator.
- Change the water every 6-8 hours. For fine shredded cod: 12-18 total hours. For thick pieces: 24-36 hours.
- To check the salt level: taste a piece. It should be slightly salty, not bland.
- If you want to shorten the process, use lukewarm water (not hot) and change every 3-4 hours. See 30-minute quick method.
Alternative without desalting: use ready-to-use desalted cod from Bacalalo. It's already perfectly salted, and you just need to drain and dry it.
Step-by-step recipe
- Prepare the cod: If it's desalted, drain it well and dry it with kitchen paper. Shred it into flakes or medium pieces with your hands (not with a knife, to avoid losing texture).
- Prepare the orange: Peel the oranges suprême (removing all white pith) and cut them into segments or thin slices. Save any juice that drips.
- The onion: Cut it into very thin julienne strips. If the onion is very strong, place it in cold water for 10 minutes to soften it.
- The dressing: Mix EVOO + Sherry vinegar + the saved orange juice. Emulsify with a fork.
- Assembly: Arrange the orange as a base, then the cod on top, followed by the onion and olives. Drizzle with dressing and finish with chopped parsley.
- Resting: 15-20 minutes in the refrigerator before serving. The orange slightly macerates the cod.
Regional variations
| Version | Extra ingredients | Character |
|---|---|---|
| Classic Cordoban | Black olives, bitter orange | Bitter-salty-citrusy |
| Sevillian | Green pepper, tomato | More vegetable, summery |
| With pomegranate | Pomegranate, mint | Sweet, Arab-Andalusian |
| Modern | Avocado, fennel | Creamy, contemporary |
The dressing: the key to balance
The dressing for this salad needs to balance three strong flavors: the saltiness of the cod, the sweetness of the orange, and the bitterness of the olive. The ratio is: 4 parts EVOO + 1 part vinegar + the orange juice. If the orange is very sweet, add more vinegar. If the cod is a bit salty, add more orange juice to balance.
Bacalalo — Desalted cod ready to use
Cod perfectly salted. No soaking required. Ideal for salads, brandades, and quick recipes.
View products →Which cod to use for this salad
For this recipe, you have three options, from easiest to most artisanal:
- Ready-to-use desalted cod: the most convenient. It's already perfectly salted, just drain and it's ready. View desalted cod.
- Shredded cod: ideal for salads because it already comes in small flakes. View shredded cod.
- Whole dried cod: the most authentic. Requires 24-36 hours of desalting, but the flavor is superior. View dried cod.
Frequently asked questions
Can this salad be made with smoked cod?
Yes, and it's delicious. Smoked cod doesn't need desalting and adds a smoky note that complements the orange very well. Use fewer olives to avoid oversaturating with salt.
When is it best to eat it, freshly made or after resting?
With 15-20 minutes of resting in the refrigerator, it's perfect. If you leave it for more than 2 hours, the orange starts to macerate the cod too much, and the texture changes.
Can I use canned cod?
There is no proper canned cod (it's a salted product), but you can use desalted cod in a jar or vacuum-packed. It works well for this recipe.
Is it a seasonal salad?
Classically, it's a winter and spring dish when oranges are at their best. But with quality oranges, it's perfect all year round.
Related recipes
- Chickpea and cod salad
- How to desalt cod quickly
- Loin vs shredded cod: when to use each
- Spanish-style cod ceviche
For this salad, you need quality cod. Discover our selection of desalted cod and premium shredded cod. Ready to cook.
