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Remojón Granadino

Serves 4 to 6 Salad seafood, Salads

Remojón Granadino

Remojón Granadino is a staple of Granada's everyday cuisine, a dish that finds its place on the table without fanfare or the need for written recipes. This is the kind of food that lives in the hands of the cook, passed along through practice and routine. In the homes of Granada, generous portions and straightforward seasoning are the calling cards of this beloved favorite.

Each bite is a vibrant balance of sweet, salty, and savory. The juicy oranges meld with the briny salt cod and earthy black olives, while the sweet onion and hard-boiled eggs add depth and richness. A drizzle of olive oil and a touch of sherry vinegar tie it all together, creating a dish that is both refreshing and satisfying.

Ingredients

  • 3oranges — peeled and cut into rounds
  • 250 gsalt cod — desalted and flaked
  • 1sweet onion — thinly sliced
  • 12black olives
  • 2hard-boiled eggs — quartered
  • 5 tbspextra virgin olive oil
  • 1 tbspsherry vinegar
  • to tastefine sea salt

Method

  1. Begin by desalting the salt cod. Place the 250 g of salt cod in a bowl and cover it with cold water. Let it soak in the refrigerator for 24 to 48 hours, changing the water every 8 hours. This process removes excess salt and rehydrates the fish, making it tender and ready to use.
  2. Peel and segment the 3 oranges, removing any seeds and the white pith. This will ensure the segments are juicy and sweet without any bitterness. Set the orange segments aside in a large mixing bowl.
  3. Peel and thinly slice the sweet onion. Add the onion slices to the bowl with the orange segments. The sweetness of the onion will complement the citrusy flavor of the oranges.
  4. Once the cod is desalted, drain it well and pat it dry with a paper towel. Flake the cod into bite-sized pieces, ensuring there are no bones. Add these pieces to the bowl with the orange and onion.
  5. Slice the 12 black olives in half and add them to the mixture. The olives will provide a briny contrast to the sweet and savory elements of the salad.
  6. Peel and chop the 2 hard-boiled eggs into quarters. Gently fold them into the salad, being careful not to break them apart too much. The eggs add a creamy texture to the dish.
  7. In a small bowl, whisk together 5 tbsp of extra virgin olive oil, 1 tbsp of sherry vinegar, and fine sea salt to taste. The dressing should be well emulsified and taste balanced, with a slight tang from the vinegar.
  8. Pour the dressing over the salad ingredients in the large bowl. Toss everything gently to ensure the dressing coats all components without breaking them down.
  9. Let the salad sit for about 10 minutes to allow the flavors to meld. Before serving, give it a final gentle toss and, if desired, drizzle a bit more olive oil on top for added richness.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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