Malaga-style salad is the South on a plate: boiled potato, sweet orange, shredded cod, spring onion and olives, dressed with good olive oil. The sweetness of the orange and the salty touch of the cod create a fresh and bright contrast, ideal for hot days. A humble, healthy recipe full of Mediterranean flavor.
Malaga-style salad is one of the jewels of Andalusian cuisine that few people outside of the South know. It combines desalted cod with seasonal orange, firm black olives, sweet onion and boiled potato, all dressed with a generous amount of olive oil. The contrast between the saltiness of the cod and the sweetness of the orange is an unforgettable revelation. It's a winter dish, when oranges are at their best.
Ingredients
- 250 g shredded desalted cod (we use Extra Shredded Boneless Dried Cod (1 tub) - 500g)
- 2 table oranges (Navel type, sweet and juicy)
- 2 medium boiled potatoes
- 1 sweet onion or spring onion
- 100 g firm black olives (or Aragon olives)
- Plenty of extra virgin olive oil
- Sherry vinegar (one tablespoon)
- Salt (carefully) and black pepper
- Hard-boiled eggs (optional, 2 units)
Step-by-step preparation
- Shred the cod by hand into irregular pieces, removing any bones. If using dried cod, it must be desalted 36-48 hours beforehand. If using Bacalalo shredded cod, it comes ready.
- Segment the oranges: cut off both ends, place the orange on a cutting board, and remove the peel with a sharp knife following the curve, eliminating all the bitter white pith. Cut into half-centimeter slices or segments, collecting any juice in a bowl.
- Peel the boiled potatoes and cut them into thick slices. Cut the onion into thin rings. If using hard-boiled eggs, cut them into quarters.
- In a large serving dish, layer the salad: first the potatoes as a base, then the shredded cod, orange slices, onion, olives, and eggs if using. Do not mix everything like a normal salad: the beauty of it is that each bite has different ingredients.
- Dress with generous extra virgin olive oil, the tablespoon of vinegar, and the orange juice you saved. This juice is the secret: it provides a sweet and fruity acidity that rounds out the whole dish. Black pepper on top.
- Rest: 15-20 minutes in the fridge. Let it rest before serving so that the cod absorbs the dressing and the flavors meld. Serve fresh, not chilled.
The house trick
Use sweet seasonal oranges, never juicing oranges. Acidic oranges compete with the vinegar, and the result is unbalanced. And a touch that elevates it: add a few flakes of smoked cod on top just before serving. The contrast between raw desalted cod and smoked cod is something special.
Buy it at BacalaloExtra Shredded Boneless Dried Cod (1 tub) - 500g€19.97 · 24-48h refrigerated delivery →Frequently Asked Questions
Is the cod raw or cooked?
Traditionally, desalted shredded cod is used, which is incorporated raw (it is already cured) or lightly blanched, depending on preference.
Which orange is best?
A sweet table orange, segmented and peeled without the white pith, to provide freshness without bitterness.
Can it be prepared in advance?
Yes, but dress it just before serving so that the potato and orange maintain their texture.
