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Cod and Orange Salad, Dolphin Recipes
Cod and orange salad is a traditional Andalusian dish, perfect for summer. Do you know how to easily prepare it? We'll tell you!
Orange salad with cod may seem like a unique dish for someone who has never heard of it.
At first, it might not catch your eye, but its flavor is so delicious that you won't hesitate to have it again and again.
In this post, we'll teach you how to prepare a cod and orange salad and all its variations.
What is an Andalusian Soak?
A remojón andaluz is a typical dish in Andalusian gastronomy , specifically in the area of Granada, Almería and Jaén.
These areas, in the past, were more populated by Muslims than the rest of the provinces of Andalusia.
Andalusian remojón was created by Muslims, who used it as a dessert, either hot or cold.
Although, at first it was just an orange salad with oil and sugar or salt.
Currently, the most well-known dish, Remojón Andaluz, is made with cod and oranges, with the cod being the most important.
There are also variations that include onion, carrots, Padrón peppers, and all kinds of other additives typical of cold salads.
How to make a cod and orange salad
Preparing a cod and orange salad isn't very complicated; in just a few steps you'll have a delicious dish.
It is usually used as a main dish or as a starter to be shared between several people.
Ingredients for people 4
- 400g of raw cod Dolphin. With the MSC seal, which indicates that it comes from certified sustainable fishing.
- 3 naranjas
- ½ onion
- 3 eggs
- 2 cloves of garlic
- Extra virgin olive oil
Easy and quick preparation
- Since we use frozen Delfín cod, we don't need to desalt or clean it. We simply let it defrost the day before in the refrigerator, preferably on the lowest shelf.
- Once it's thawed, rinse it and let it drain well. You can even use kitchen paper towels to drain all the water.
- Peel and slice the garlic into thick slices, while heating a pan with a generous splash of extra virgin olive oil. Sauté the garlic over medium heat, making sure it doesn't brown too much so it doesn't make the dish bitter.
- Cook the cod over medium-high heat for approximately 14 minutes. Make sure to cook both sides and don't set the temperature to maximum. Meanwhile, boil the eggs in a boiling pot for 12 minutes.
- Let the cod cool on a plate and flake it with a fork or your hands. Once the eggs have cooled, cut them into large chunks.
- Peel and cut the orange into segments, taking care to remove all the white part that the peel leaves behind and makes food bitter. Take the opportunity to peel and cut the onion into strips.
- In a salad bowl or large plate, arrange all the ingredients in the desired order and add a pinch of salt and a drizzle of extra virgin olive oil. Optionally, you can add vinegar or chopped mint.
The usual order for cod and orange salad is to arrange the ingredients in this order: orange, onion, egg, cod, and the rest of the dressings and ingredients.
Can you make an orange salad with frozen cod?
Yes, in the previous preparation we used frozen raw Dolphin fillets.
The only difference is that we avoid both the process of desalting the cod and the cleaning, which can be complicated.
To defrost cod, leave it overnight on the lowest shelf in the refrigerator and remove it a couple of hours before cooking.
There is no difference in taste since our products are kept in perfect condition and with the same texture as freshly caught.
Remember to only defrost the amount of cod you plan to use in the recipe, although you won't have any problems with our product because it comes in the exact amount needed to cook this recipe.
You can also use frozen cod crumbs, and simply sauté the cod crumbs with the garlic, then wait until they cool.
To make a cod and orange salad, you can add any dressing and ingredients you like, even adding a larger portion of cod than orange.
