6Ingredients
270Calories
25Minutes

Remojon, or Remojón el naranja, is a wintry Spanish salad made with cod, orange, olive, onion, and hard-boiled eggs. Ready in less than half an hour, all you need to do is lightly saute the cod and then prepare the various ingredients. To assemble the salad, there is a particular order according to custom. First the orange, then the onion followed by the fish, then the olives, and last but not least, the sliced hard-boiled eggs. Drizzle with olive oil and serve.

Ingredients

  • 250 grams codfish (soaked in water overnight and drained)
  • 1 orange (peeled and chopped)
  • 1/4 onion (diced)
  • 1 handful black olives (pitted and chopped)
  • 2 hard boiled eggs (sliced)
  • olive oil

Directions

  1. Chop the fish and saute in a little olive oil. Set aside to cool.
  2. Layer the ingredients on a plate as follows: first the orange, followed by the onion, fish, olives, and eggs.
  3. Drizzle with olive oil and serve.
Discover more recipes from El invitado de invierno

NutritionView more

270Calories
Sodium15%DV360mg
Fat29%DV19g
Protein16%DV8g
Carbs6%DV18g
Fiber24%DV6g

PER SERVING *

Calories270Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat3g15%
Trans Fat
Cholesterol210mg70%
Sodium360mg15%
Potassium270mg8%
Protein8g16%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber6g24%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Vivienne H. 25 May 2015
The salad was light and flavorful. It was quick and simple enough to make for lunch or even as an appetizer. Other codfish salad recipes I have seen called for using tomato slices so I enjoyed trying something different. I squeezed some lemon juice on the codfish even though the orange slices provide citrus in the salad, because I wanted to neutralize the fishy-smelling amines that naturally occur in the fish's flesh when it dies. The acidic reaction greatly improves the taste of fish, and so I keep the habit as common practice.