Spanish
food recipes - Remojon (Cod and orange salad)
You will need
250g bacalao (salt cod)
1 tomato peeled, seeded and chopped
2 sour oranges peeled and segmented
1 red onion chopped
garlic
4 tablespoon extra virgin olive oil
1 tablespoon wine vinegar
50g pitted olives
chilli flakes
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Toast the fish, skin side up, over a flame or under a grill until
it is lighlty browned, then put it in a bowl of water to soak while
the remaining ingredients are prepared In a bowl, mix the tomato,
onion, olives, minced garlic and the halved orange segments. Drain
the fish and remove any skin and bones. Shred it into the salad.
Pour over the oil and vinegar and mix. Makes 12 tapa servings.
Tapas recipes:
El
queso del manchego ( Marinaded manchego cheese)
Albondigas
en salsa de azafran (Meatballs in a saffron and almond
sauce)
Cazon
en adobo (Marinated fried fish)
Remojon
(Cod and orange salad)
Salpicon
de mariscos (Seafood salad)
Gambas
pil pil (Sizzling chilli prawns)
Empanadas
(Miniature pasties)
Tapenade
(Olive and anchovy paste)
<<
Back to main Spanish recipe page
Tapas links: Tapas
bars Malaga | Tapas
information
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Tostados
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.
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