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Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 500g dried salt cod (bacalao) (see note),

  3. 3 cups (750ml) milk

  4. 2 flat-leaf parsley sprigs, plus

  5. 1/3 cup chopped leaves

  6. 2 thyme sprigs

  7. 2 bay leaves

  8. 1 garlic clove, chopped

  9. 1 tbs sherry vinegar (see note)

  10. 1/4 cup (60ml) white wine vinegar

  11. 1/2 cup (125ml) extra virgin olive oil

  12. 1/4 cup (60ml) orange juice

  13. 1 small red onion, thinly sliced

  14. 24 black olives (we used a mixture of small and large olives)

  15. 3 oranges, peeled, flesh segmented

  16. 2 cups watercress sprigs

Instructions Jump to Ingredients ↑

  1. Rinse the cod, then submerge in a dish of cold water. Leave to soak in the fridge for 2-3 days, changing the water daily.

  2. When ready to cook, rinse cod well, then pat dry with paper towel. Place in a saucepan with the milk, parsley sprigs, thyme and bay leaves, topping up with cold water to cover if needed. Bring to the boil, then remove from the heat and stand for 15 minutes to infuse. Drain, then cool the fish in the fridge for 30 minutes.

  3. Meanwhile, for the vinaigrette, place garlic and 1 tsp salt in a large bowl and mash with a fork. Add vinegars, oil and juice, then season. Flake cod, discarding skin and bones. Place in the vinaigrette, cover, then refrigerate for 1 hour.

  4. Just before serving, toss the cod mixture with onion, olives, oranges and watercress. Place salad on a serving platter and scatter with chopped parsley.

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