As soon as the first oranges ripen in the orchard, I rush to the market to buy salted cod and spring onions, eager to prepare this delicious orange and cod salad — a traditional dish you’ll find in almost every tapas bar in Málaga. It’s a recipe that has always been present in my mother’s kitchen, and during orange season, I could easily eat it every day. For dinner, I often make a simpler version without potatoes or eggs, but today, let’s prepare the full traditional recipe.
This salad is a favorite to share in our cooking workshops, where using fresh, sun-ripened oranges straight from our trees takes the flavor to a whole new level. If salted cod isn’t available where you live, don’t worry! You can purchase it online, and it keeps for months. Once desalted, it transforms into a flavorful and versatile ingredient, perfect for this dish.
Ingredients (Serves 4)
- 3 oranges, freshly picked if possible
- 2 small spring onions, white part only
- 150 g salted cod (boneless fillets are ideal)
- 2 medium-sized potatoes, boiled or steamed
- 2 hard-boiled eggs
- Extra virgin olive oil
- Fresh parsley, chopped
Optional dressing: Emulsify 4 tbsp of extra virgin olive oil with 4 tbsp of fresh orange juice.
Step-by-Step Recipe
- Desalting the Cod
Place the salted cod in a wide bowl or jar, cover it with water, and refrigerate for about 15 hours, changing the water 2-3 times. This process reduces the saltiness while maintaining the cod’s flavor. Adjust the soaking time depending on the thickness and saltiness of your cod. Take a pinch to taste; it should not be overly salty. - Blanching the Cod
Bring a pot of water to a boil and dip the cod fillets in for about 1 minute, just until they turn white. Allow the cod to cool, then flake it into small pieces and soak it in olive oil. Set aside. - Preparing the Ingredients
- Spring Onions: Thinly slice the white part into rings and mix gently with the cod.
- Potatoes: Peel, chop into medium-sized cubes, and boil or steam until tender. Let them cool.
- Eggs: Quarter or slice the hard-boiled eggs.
- Oranges: Peel the oranges by cutting off the tops and bottoms, then slicing along the sides to remove the skin and white pith. Halve the oranges, remove the central white nerve, slice crosswise, and reserve.
- Optional Dressing
Whisk together olive oil and fresh orange juice to create a light, citrusy dressing. - Plating the Salad
- Arrange a few orange slices on a plate.
- Add a layer of potato cubes.
- Top with a spoonful of the cod and spring onion mixture.
- Place the egg quarters on the side.
- Drizzle 2 tablespoons of the orange-olive oil dressing (if using) over the salad.
- Finish with a sprinkle of chopped parsley.
A few tips for the perfect salad
- Bread for Dipping: Make sure you have a good loaf of bread on hand to soak up the dressing and juices from the salad. It’s an essential part of the experience!
- Storing the Cod: You can prepare the cod in advance and store it in olive oil in the fridge for several days. Let it sit at room temperature for a while before using, so the oil liquefies again.
- Customize to Your Taste: This salad is versatile! Feel free to skip the potatoes or eggs for a lighter version, or add your own twist with a handful of olives or capers.
Why you’ll love this salad
The combination of sweet, juicy oranges, salty cod, creamy potatoes, and tangy olive oil creates a beautifully balanced dish. It’s a celebration of Málaga’s vibrant flavors and Mediterranean simplicity. This salad is light, refreshing, and deeply satisfying — the perfect starter or light dinner during the orange season.
So, next time you see fresh oranges and cod, give this dish a try. It’s an authentic taste of Málaga that you’ll want to make again and again.
For more traditional recipes and cooking inspiration, visit A Cooking Day. Enjoy your meal!
