Ensalada de Naranja con Bacalao
This vibrant Spanish Ensalada de Naranja con Bacalao is a refreshing symphony of flavors, featuring tender, flaky poached cod, juicy segments of sweet orange, briny black olives, and crisp red onion. Drizzled with a simple vinaigrette and fresh parsley, it's a light yet satisfying dish perfect as an appetizer or a bright main course on a warm day.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 250 kcal
Allergen information: may contain fish and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gcod fillet, skinless, boneless
- 2 pcsorange, peeled and segmented
- 0.5 pcsred onion, thinly sliced
- 50 gblack olive, pitted and halved
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
dressing
- 3 tbspextra virgin olive oil
- 1 tbspwhite wine vinegar
garnish
- 2 tbspfresh parsley, chopped
Equipment
Medium pot · Slotted spoon · Large mixing bowl · Small bowl · Whisk · Chef's knife · Cutting board
The method
Step by step
- 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
Carefully add the cod fillet to the simmering water.
- 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
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
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
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
Once cooled, flake the cod into bite-sized pieces using a fork.
- 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
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
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
Finely chop the fresh parsley.
About 1 min
- 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.
Per serving
Nutrition
- Calories
- 250.3kcal
- Protein
- 19.4g
- Carbs
- 16.8g
- Fat
- 12.3g
- Fibre
- 3.4g
- Sugar
- 11.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This vibrant salad pairs wonderfully with a crisp, dry white wine like Albariño or Sauvignon Blanc. For a more substantial meal, serve it alongside crusty bread to soak up the delicious dressing. You can also add a handful of toasted almonds for extra crunch, or a sprinkle of smoked paprika for an additional layer of Spanish flavor.
Store leftover Ensalada de Naranja con Bacalao in an airtight container in the refrigerator.
This salad is best served chilled or at room temperature and does not require reheating. If desired, let it sit out for 15-20 minutes before serving to take the chill off.
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