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Remojon Andaluz
Remojon Andaluz: what a refreshing Spanish salad! It contains fresh oranges, boiled eggs, black olives and delicious salt cod!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people
Calories per serving 351 kcal
Ingredients
- 1 lb salt cod (450 g) fresh or frozen
- 2 large oranges
- ½ small red onion
- 3,5 oz black olives (100 g)
- 2 large hard-boiled eggs
- good-quality olive oil
- a handful fresh parsley chopped
- pepper
- salt
Instructions
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Place the fresh or frozen salt cod in a generous amount of cold tap water in a deep bowl or baking dish. Then put the fish in the fridge and let it soak for 8 to 10 hours. Refresh the water once somewhere midway the soaking process.
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Then drain the cod. Fill a large pan with water, add the soaked cod and place it over high heat.
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Bring this to a gentle boil and cook the fish for about 5 minutes. Drain the cooked cod again and refresh it under cold running tap water. Let it cool down again. In the meantime peel the orange and tear it into wedges. Then open them up and remove as much of the whitish membranes around the fruit as possible. Add the juicy orange flesh to a large mixing bowl.
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Chop the red onion up finely and add it to the orange. Also add the freshly chopped parsley. Season with a little pepper and salt. Drizzle with some olive oil.
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Stir again and transfer the seasoned orange to a large serving plate. In the same bowl crumble the cooled cod and add some olive oil, pepper and salt.
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Stir the cod and scoop it on top of the orange. Peel the boiled eggs and cut them into bite-size pieces. Garnish the salad with the eggs and the black olives. Add a last sprinkle of freshly ground black pepper and olive oil and serve the salad cold.