recipe for Bacalao and Orange Salad has been
reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This is my own version of a typical Moorish Remojon.
It is a bright and exotic salad of salt cod and oranges
and is typically served as a tapas dish. I love it as
a simple and satisfying summer salad but it also works
well as a starter.
for Bacalao and Orange Salad
¼ kilo salt
cod, soaked for 24 - 48 hours and drained
2 medium ripe tomatoes
1 small onion
2 cloves garlic
2 large oranges (sour ones are traditionally used
but I use sweet ones)
6 green pitted olives cut into pieces
2 tablespoon extra virgin olive oil
1 tablespoon white
to make Bacalao and Orange Salad
Bring a large pan of water to the boil and add the
the heat right down and leave while you prepare the
chop the tomatoes and onion, peel and crush the garlic
and place together in a serving bowl.
the oranges and break into segments and then cut each
orange piece in half, add to the bowl.
the cod from the pan, drain and shred removing the
skin and bones.
the fish to the salad, drizzle with the oil and vinegar,
add the olives and mix well.
with permission of Orce