Warm salad of cod and oranges (Ensalada tibia de bacalao con naranjas) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 117) by Anya Von Bremzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on May 31, 2016

    This is a classic Spanish flavour combination: salt cod and oranges. It looks very pretty and colourful. We had salt cod so changed the method slightly: soaked the cod for 2 days, and then boiled it for 5 minutes before very briefly frying in olive oil. Whether the boiling is needed depends on how salty the bacalao is -- taste it after soaking and act accordingly. Also, if using salt cod, you must use the very best quality for this dish since it is barely cooked.

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