- 500g dried salt cod (bacalao) (see note),
- 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 (see note)
- 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
- Step 1Rinse the cod, then submerge in a dish of cold water. Leave to soak in the fridge for 2-3 days, changing the water daily.
- Step 2When 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.
- Step 3Meanwhile, 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.
- Step 4Just before serving, toss the cod mixture with onion, olives, oranges and watercress. Place salad on a serving platter and scatter with chopped parsley.
Sherry vinegar is available from selected Spanish and Italian delis. You’ll need to soak the cod at least 2 days ahead to remove the salt.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: delicious.