Salt cod, orange & olive salad

Cooking Fish Salt cod, orange & olive salad

Enjoy the bold flavours of Spanish fare in this homestyle dish.

Lables: Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Rinse the cod, then submerge in a dish of cold water. Leave to soak in the fridge for 2-3 days, changing the water daily.
  2. When ready to cook, rinse cod well, then pat dry with paper towel. Place in a saucepan with the milk, parsley sprigs, thyme and bay leaves, topping up with cold water to cover if needed. Bring to the boil, then remove from the heat and stand for 15 minutes to infuse. Drain, then cool the fish in the fridge for 30 minutes.
  3. Meanwhile, for the vinaigrette, place garlic and 1 teaspoon salt in a large bowl and mash with a fork. Add vinegars, oil and juice, then season. Flake cod, discarding skin and bones. Place in the vinaigrette, cover, then refrigerate for 1 hour.
  4. Just before serving, toss the cod mixture with onion, olives, oranges and watercress. Place salad on a serving platter and scatter with chopped parsley.

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500g dried salt cod ,
3 cups milk
2 flat-leaf parsley sprigs, plus 1/3 cup chopped leaves
2 thyme sprigs
2 bay leaves
1 garlic clove, chopped
1 tbsp sherry vinegar
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
1/4 cup orange juice
1 small red onion, thinly sliced
24 black olives
3 oranges, peeled, flesh segmented
2 cups watercress sprigs

Adv

Autors
Preparation time
73:45
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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