Combining seafood and citrus might sound unusual, but in Southern Spain, especially in Granada, it’s a time-tested favorite. Remojón Granadino, a traditional cod and orange salad with Moorish roots, is light, refreshing, and perfect for summer, even though it was originally enjoyed in winter when oranges and olive oil were in season.
Today, it’s a regional favorite across eastern Andalusia, including Granada, Málaga, Almería, and Jaén. And while there are slight variations depending on the province, the base remains the same: juicy oranges, shredded salt cod, onions, and the region’s prized extra virgin olive oil.
Some food historians believe the Phoenicians introduced cod to this recipe, giving it a legacy that stretches back millennia. So, let’s bring a taste of Granada into your kitchen!
What Is Remojón Granadino?
Remojón Granadino is a classic cold salad featuring a surprising blend of Mediterranean flavors. Salty, flaky cod is lightly cooked and tossed with sweet orange segments, thinly sliced onion or scallion, hard-boiled eggs, and black olives. It’s dressed simply with extra virgin olive oil, a splash of vinegar, and a pinch of salt.
This isn’t your average salad, it’s savory, sweet, acidic, and full of bright contrasts. Think of it as a cross between a ceviche and a citrusy tapas plate. Best of all? It comes together quickly with minimal cooking.
How to Make Andalusian Orange and Cod Salad (Remojón Granadino)
This is a fast and easy summer salad that you can make in under 30 minutes, once the cod is ready. If you’re starting with salted cod, you’ll need to desalinate it the night before.
© Adobe StockIngredients
- 1 lb (500 g) desalted, shredded cod (or pre-shredded if available)
- 3 oranges, peeled and segmented
- 2 large eggs, hard-boiled and quartered
- 1 small red or white onion (or scallions), thinly sliced
- 3.5 oz (100 g) black olives
- Extra virgin olive oil (Spanish if possible)
- Vinegar (sherry or white wine vinegar recommended)
- Salt to taste
Directions
- Desalt the cod (if needed): Soak the salted cod in cold water for 10–12 hours, changing the water every 2 hours. Rinse and pat dry before using.
- Hard-boil the eggs: Cook the eggs in boiling water with a pinch of salt for 10–12 minutes. Let them cool, then peel and cut into quarters.
- Cook the cod: Lightly sauté the desalted cod in a olive oil until tender, then let it cool. Alternatively, use pre-cooked, shredded cod for convenience.
- Prep the produce: Peel the oranges, removing all the white pith, and slice into bite-sized pieces. Slice the onion into thin strips.
- Assemble the salad: In a large mixing bowl or serving dish, combine the cod, orange pieces, onion, eggs, and black olives.
- Dress and chill: Drizzle generously with olive oil, add a splash of vinegar, and season with a pinch of salt. Mix gently and refrigerate until ready to serve.
Why You Will Love This Salad
- Perfect for hot weather: Like ceviche or gazpacho, Remojón is light and hydrating.
- A Mediterranean diet favorite: Packed with healthy fats from olive oil, lean protein, and citrus.
- Impressive yet easy: Looks gourmet, tastes gourmet, but is actually very simple to prepare.
- Global twist on local ingredients: You can easily find everything you need in U.S. grocery stores, especially during citrus season.
Tips for U.S. Kitchens
- Can’t find salted cod? Try using poached fresh cod or even high-quality canned cod as a shortcut.
- For an extra Spanish flair, add a few slices of roasted red pepper or a sprinkle of smoked paprika.
- Serve chilled with crusty bread or as a side to grilled meats or seafood.
