Summary: Cod and orange salad is one of the most refreshing and surprising dishes in Andalusian cuisine. The contrast between salty, cured cod, the citrus 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.
Content
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 household courtyards.
The modern version uses sweet oranges, but some traditional recipes still use bitter oranges or a mixture of both to reproduce the original flavor. It's a dish that proves that resourceful cooking 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 |
Properly desalt the cod
If you use dry 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 hours total. 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 (not hot) water 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 pat dry with kitchen paper. Shred it into flakes or medium pieces by hand (not with a knife, to avoid losing texture).
- Prepare the orange: Peel the oranges segment by segment (also removing the white pith) and cut them into segments or thin slices. Save any juice that drips.
- The onion: Slice it into very thin julienne strips. If the onion is very strong, soak 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 the dressing and finish with chopped parsley.
- Resting: Chill for 15-20 minutes before serving. The orange will slightly macerate the cod.
Regional variations
| Version | Extra ingredients | Character |
|---|---|---|
| Classic Cordoban | Black olives, bitter orange | Bitter-salty-citrusy |
| Sevillian | Green pepper, tomato | More vegetal, 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 proportion is: 4 parts EVOO + 1 part vinegar + the juice from the oranges. If the orange is very sweet, add more vinegar. If the cod is a bit salty, add more orange juice to balance.
Bacalalo — Ready-to-use desalted cod
Cod perfectly salted. No soaking needed. Ideal for salads, brandade, and quick recipes.
View products →What cod to use for this salad
For this recipe, you have three options, from easiest to most artisanal:
- Ready desalted cod: the most convenient. It's already perfectly salted, just drain and serve. View desalted cod.
- Shredded cod: ideal for salads because it comes in small flakes. View shredded cod.
- Whole dry cod: the most authentic. Requires 24-36 hours of desalting, but the flavor is superior. View dry cod.
🛒 Products mentioned in this article
⭐ 4.9/5 · Chilled delivery 24-48h · Since 1990 at Mercat del Ninot
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 so as not to over-salt.
When is it best to eat it, freshly made or after resting?
It's perfect after resting for 15-20 minutes in the refrigerator. 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 isn't really 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.
