Ensalada de Naranja con Bacalao

The method

Step by step

1. 1

   Bring a medium pot of lightly salted water to a gentle simmer over medium-high heat.

   About 3 min

   Cook’s note: Ensure the water is simmering, not boiling vigorously, to prevent the cod from breaking apart and to ensure even cooking.

2. 2

   Carefully add the cod fillet to the simmering water.

3. 3

   Poach the cod for 8-12 minutes, or until it is opaque throughout and flakes easily with a fork.

   About 10 min

   Cook’s note: To check for doneness, gently insert a fork into the thickest part of the fillet; it should separate without resistance. Avoid overcooking, as this will result in dry, tough fish.

4. 4

   Remove the poached cod from the water using a slotted spoon or spatula and transfer it to a plate to cool slightly.

   About 5 min

   Cook’s note: Allowing the cod to cool for a few minutes makes it easier to flake and prevents it from cooking further.

5. 5

   While the cod cools, prepare the oranges: peel them thoroughly, then carefully segment them over a medium bowl to catch any juice.

   About 5 min

   Cook’s note: To segment an orange, slice off the top and bottom, then cut away the peel and pith. Hold the orange over a bowl and slice along the membranes to release the individual segments. This technique, called 'supreming,' yields beautiful, seedless pieces.

6. 6

   Finely dice the red onion and thinly slice the black olives.

   About 2 min

   Cook’s note: For a milder onion flavor, you can soak the diced red onion in cold water for 10 minutes, then drain thoroughly before adding to the salad.

7. 7

   Once cooled, flake the cod into bite-sized pieces using a fork.

8. 8

   In a large mixing bowl, combine the flaked cod, orange segments (and any collected juice), diced red onion, and sliced black olives.

   About 2 min

9. 9

   In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, a pinch of salt, and a pinch of black pepper until emulsified.

   About 1 min

   Cook’s note: Taste the dressing before adding it to the salad; adjust the seasoning as needed to balance the acidity and richness.

10. 10

    Pour the prepared dressing over the salad ingredients and gently toss to combine everything thoroughly.

    About 1 min

    Cook’s note: Toss gently to avoid breaking up the delicate cod flakes and orange segments.

11. 11

    Finely chop the fresh parsley.

    About 1 min

12. 12

    Garnish the ensalada generously with the fresh chopped parsley just before serving.

    Cook’s note: Fresh parsley adds a bright, herbaceous note that complements the citrus and fish beautifully.