Fish Entrees

Salt cod, orange and olive salad

Name: Salt cod, orange and olive salad
Prep time: 4425 min
Cook time: 15 min
Total time: 4440 min
Yield: 4
Ingredients: 500g dried salt cod (bacalao); 3 cups (750ml) milk; 2 flat-leaf parsley sprigs, plus 1/3 cup chopped leaves; 2 thyme sprigs; 2 bay leaves; 1 garlic clove, chopped; 1 tablespoon sherry vinegar; 1/4 cup (60ml) white wine vinegar; 1/2 cup (125ml) extra virgin olive oil; 1/4 cup (60ml) orange juice; 1 small red onion, thinly sliced; 24 black olives (we used a mixture of small and large olives); 3 oranges, peeled, flesh segmented; 2 cups watercress sprigs

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73h 45m

15m

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Enjoy the bold flavours of Spanish fare in this homestyle dish.

500g dried salt cod (bacalao)
3 cups (750ml) milk
2 flat-leaf parsley sprigs, plus 1/3 cup chopped leaves
2 thyme sprigs
2 bay leaves
1 garlic clove, chopped
1 tablespoon sherry vinegar
1/4 cup (60ml) white wine vinegar
1/2 cup (125ml) extra virgin olive oil
1/4 cup (60ml) orange juice
1 small red onion, thinly sliced
24 black olives (we used a mixture of small and large olives)
3 oranges, peeled, flesh segmented
2 cups watercress sprigs

Method

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 teaspoon 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.