Remojón (salt cod and orange salad)

This simple salad is a lovely mix of sweet and savory, refreshing and light.

📝 Ingredients

• 4 oz salt cod
• 1 cup milk
• 1 bay leaf
• 1 orange
• 1/8 red onion (approximately)
• 6 black olives (or more to taste - without stones)
• 1 stem parsley
• 1 tbsp extra virgin olive oil (approximately, to drizzle on top)

👨‍🍳 Instructions

1. 1--- Ahead of time ---
2. 2Place the salt cod in a container and cover the fish with cold water. Refrigerate and leave to soak for at least 24 hours, possibly up to 48 hours if the fish is thicker, changing the water 3 times a day (drain off salty water and cover again with cold eater each time)
3. 3You can test the fish by trying a small piece form near the middle to see if it's about the right level of saltiness (about what you'd want to eat - not too salty but also not without a slight flavor). Remove the fish from the soaking water and pat dry. You can use immediately or place in fridge for a day or two at this point.
4. 4--- When ready to make salad ---
5. 5Put the fish in a small pan with the milk and bay leaf. Warm through without boiling. Cook the fish for around 5 minutes, depending on the thickness, until the fish is tender and will flake easily.
6. 6Remove the fish from the milk and let it cool slightly so easier to handle. Remove any skin/sinew and bones and flake the fish into small pieces (try to do this while it's still warm to work best). Set aside.
7. 7Peel the orange and remove the outer layer of membrane - you can do this by scoring the skin into four pieces, removing, then use a thin sharp knife to cut away the membrane. Cut the orange in thin slices and cut larger or all slices in half. Remove any white from the middle of the orange.
8. 8Arrange the orange slices on a plate. Top with the flaked cod in the middle. Thinly slice the onion and arrange slices over the cod. Add olives on top and garnish with parsley. If you like, you can also add slices of hard boiled egg. Drizzle olive oil over the top and serve.