Remojon Granadino / Granadian Cod and Orange Salad with Black Olives

This typical Granadian cod salad recipe comes from Restaurant Chikito, a mythic restaurant and tapas bar in Granada, which alone justifies a visit to this incredible city. This salad combines an irresistible combination of flavors and textures that I love. -Annie Sibonney

Recipe courtesy Luis Orruezabal, from restaurant Chikito in Granada
Show: From Spain With Love Episode: Granada: Culinary Crossroads
TOTAL TIME: 1 hr 45 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 25 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 pound potatoes
  • Salt
  • 8 ounces fresh cod fillet, center-cut, skinless
  • 3 large or 4 medium, tart, sweet oranges
  • 1 medium white onion, finely chopped
  • 2 small tomatoes, blanched and peeled
  • 1/4 cup black olives, chopped (a bitter, oily, wrinkled variety)
  • 1/2 cup extra-virgin olive oil
  • 1 to 2 tablespoons white wine vinegar
  • 1 tablespoon ground Espelette pepper (you can substitute ground cayenne pepper if Espelette pepper is not available)
  • 1 pomegranate, seeds removed
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Directions

Boil the potatoes with their skin on. Remove the potatoes from the heat after 15 to 20 minutes, or when ready (for this salad, the potatoes should be almost fully cooked through but still very slightly undercooked in the center). Cool. Then, peel and cut into small dice.

Lightly salt and sear the cod on all sides in a hot pan until you get a nice toasted brown crust on all sides, and it just cooks through (approximately 2 minutes on each side).Then flake the cod and set aside.

Peel the oranges, remove the segments (without the membranes), reserve 16 segments whole and roughly chop the rest into chunky pieces.

Finely chop the onion.

Remove the seeds from the tomatoes and chop them as finely as possible.

In a bowl, combine the diced potatoes, flaked cod, chopped onion, chopped orange pieces and chopped tomatoes. Dress the ingredients right in the bowl, with the chopped olives, olive oil, white wine vinegar, Espelette pepper and 1 to 1 1/2 teaspoons salt, or to taste. Fold together the ingredients to incorporate all the flavors well and chill for at least an hour.

To serve, place individual cylinder molds in the center of each plate. Lightly pack the cod salad into molds. Place 4 reserved whole orange segments on top of each cod salad and tumble over about a dozen pomegranate seeds. Unmold the salads and serve chilled.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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