Summary: Cod and orange salad is an Andalusian classic (especially from Córdoba) that combines the saltiness of the cod with the citrusy sweetness of the orange. It's fresh, colorful, takes only 10 minutes to prepare, and is perfect as a starter or a light summer dinner.
Content
The most Andalusian salad
In Córdoba, Jaén, and Seville, this salad is as common as salmorejo. Known as "remojón," "ensalada de bacalao," or "ensalada cordobesa," it's the perfect dish for the warmer months: it requires no cooking, the ingredients are served cold, and the salty, sweet, and sour contrast is absolutely refreshing.
It's also one of the best ways to introduce cod to people who think they don't like it: finely shredded, skinless and boneless, mixed with sweet orange. No one can resist.
Ingredients for 4 people
- 250g of desalted shredded cod
- 3 large oranges (table oranges, sweet oranges)
- 1 red onion, sliced into very thin rings
- Black olives (a handful)
- 2 hard-boiled eggs (optional, Cordoba version)
- Extra virgin olive oil (generous)
- Sherry vinegar (a splash)
- Ground cumin (a pinch, optional)
- Salt and pepper
Step-by-step recipe
- Peel the oranges : remove the peel and the white pith with a sharp knife. Cut into slices or segments, removing the membranes if you want a more elegant presentation. Reserve any juice that is released.
- Prepare the onion : slice the red onion into very thin rings. If the flavor is too strong, soak it in cold water with a splash of vinegar for 10 minutes and drain (this softens the flavor without losing the texture).
- Assemble the salad : In a large serving dish, alternate layers of orange, flaked cod, onion, and olives. If using hard-boiled egg, quarter it and distribute it over the salad.
- Dressing : generous amount of extra virgin olive oil, a splash of sherry vinegar, the reserved orange juice, a pinch of cumin, salt and pepper. Mix gently.
- Rest : Let it rest in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Related Cod Products
Recommended Products
Natural Cod Foie Gras - 120g | Cod Liver...
€3.90
CHATKA Wild King Crab 60% Legs 40% Shells...
€95.00
Artisan-Cut Smoked Cod Carpaccio | P...
€15.90
Dried Cod Cheeks (1 tub) - 500g
€19.95
Refrigerated delivery within 24-48 hours to the entire Peninsula
Variants
- With tomato : add sliced tomato for more freshness and color.
- With pomegranate : in pomegranate season, the seeds provide a spectacular sweet-sour crunch.
- With smoked cod : replace the desalted cod with smoked cod for a more intense version.
- With potato : add diced cooked potato. This turns the salad into a more substantial dish (the "Granada-style salad" version).
Frequently Asked Questions
Cordoba and its culinary tradition: a cuisine of contrasts
Cordoban cuisine is one of the richest and most complex in Andalusia, a direct descendant of the Andalusian gastronomy that flourished for eight centuries in the city. The Arabs introduced citrus fruits, spices, nuts, and the revolutionary idea of combining sweet and savory flavors in a single dish to Cordoba.
Cod and orange salad is a direct descendant of this tradition. It combines the saltiness of cured cod with the tangy sweetness of Cordoban oranges, local olives, and extra virgin olive oil from the Sierra de Priego or Baena—considered among the best in the world. It's no coincidence that this dish originated here: Cordoba produces some of the best oranges and the best olive oil in Spain.
In the courtyards of Córdoba, this salad is traditionally served during Holy Week and the winter months, when oranges are at their peak ripeness. It's a fresh, light, and nuanced dish—the perfect embodiment of Andalusian cuisine in a single plate.
Ingredient selection: quality makes the difference
This salad has few ingredients, which means each one must be excellent :
Oranges
Use sweet, juicy table oranges (like Navel or Washington Navel). Blood oranges add a spectacular visual touch and a more complex flavor. Avoid juice oranges—they're too acidic and have little segmentation.
Tip : Peel the oranges "all the pith" (removing all the white pith with a sharp knife) and slice them thinly. The white pith adds bitterness that unbalances the dish.
Cod
For this salad, you need top-quality, desalted cod : thick-loined, with a firm texture that flakes cleanly. Icelandic cod is the best choice because of its clean, neutral flavor that doesn't overpower the orange.
Flake the cod with your hands (never with a knife) into irregular pieces. The ideal size is about a tablespoon—not too large, but not too finely flaked either.
Olive oil
Not just any oil will do. You need an extra virgin olive oil with character : Picual, Hojiblanca, or the Cordoban Picudo varieties are ideal. It should have a touch of bitterness and spiciness in the throat to contrast with the sweetness of the orange.
Olives
Black olives of the Cacereña or Aragón variety are the classic choice. If you can find Manzanilla olives seasoned in the Cordoba style (with fennel, thyme, and garlic), even better.
Presentation for a perfect summer dinner
This salad is perfect for summer dinners. Follow these tips for a restaurant-worthy presentation:
- Chill the ingredients : Both the oranges and the shredded cod must be very cold (at least 1 hour in the refrigerator).
- Assemble at the last minute : Season only just before serving. If the cod rests in the orange juice for more than 15-20 minutes, it becomes too soft.
- Use a wide, flat plate : Arrange the orange slices on the base, place the cod flakes on top, scatter olives, thinly sliced red onion rings, and fresh herbs.
- The final touch : A generous drizzle of extra virgin olive oil, a few flakes of Maldon salt, freshly ground black pepper and, optionally, a fine dusting of sweet paprika from La Vera on top.
Serve with toasted country bread or Cordoban regañás to dip in the juice left on the plate — a mixture of oil, orange juice and salt from the cod that is pure liquid gold.
Explore our selection of dried cod if you prefer to desalinate the cod yourself and control exactly the salinity for this salad.
Frequently asked questions about cod salad with orange
Can I use blood orange instead of regular orange?
Yes, and it's an excellent variation. Blood orange adds a spectacular red color and a more complex flavor with raspberry notes. The season is short (January-March), so take advantage of it when it's available. The visual contrast with the white of the cod is stunning.
Can it be prepared with smoked cod instead of desalted cod?
Yes, smoked cod works really well in this salad. The smoky flavor adds an extra dimension that pairs surprisingly well with the orange. Use less (80g per person instead of 120g) because its flavor is more concentrated.
What can I substitute for oranges if they are not in season?
The closest alternatives are pink grapefruit (more acidic, so reduce the amount) or segments of clementine mandarin. In summer, thinly sliced ripe mango is a modern variation that also works. Never use canned or syruped orange—it loses all its freshness.
Can this salad be served as a main course?
As is, it's a starter or first course. To make it a main dish, add a quartered hard-boiled egg, a handful of cooked chickpeas, and more cod (150-180g per person). With rustic bread, you have a complete, nutritious, and satisfying dinner.
How long does the assembled salad keep?
The assembled salad doesn't keep well—the acid in the orange "cooks" the cod and makes it too soft. Prepare the ingredients separately (flaked cod, peeled orange, dressing) and keep them in the refrigerator for up to 24 hours. Assemble and dress only when ready to serve.
