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Pickled cod with orange

Pickled cod with orange

people icon For 2 euro icon € 2.21 /pers. calories icon 225 kcal/100g

Ingredients

  • 300 g cod loins (desalted or salted)
  • 1 large white onion
  • 2 cloves of garlic
  • 2 medium carrots
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 4 peppercorns
  • The skin of half an orange
  • Orange peel
  • 50 ml sherry vinegar
  • 50 ml white wine
  • Sweet paprika from La Vera
  • A few strands of saffron
  • Wheat flour
  • Extra virgin olive oil
  • Salt

How to make pickled cod with orange. This fish recipe is one of the recipes that I fell in love with at first, a very tasty cod in a very simple recipe that can be eaten as is or served as an ingredient in many other preparations.

The main ingredient in this pickle is cod, although other fish such as mackerel, bonito, etc. can be used. The best thing is that you take advantage of those that are in season and at a good price, which will also be at their best flavor moment.

Pickling is a very old preservation technique arising from necessity, today adapted to many different versions. It continues to be a very traditional preparation in Spanish homes, especially on special dates, as is the case with pickled cod during Holy Week.

This pickled cod with orange benefits from rest, so it is better to prepare it the day before or, at least, a few hours before, so that the flavors settle well. The fish is cooked separately and combined with a good bed of poached onion, carrot and the aromatic touch of saffron and orange. The contrast of sour, sweet, bitter and salty flavors is superb.

If you are as pickled as I am, I recommend trying the classic game pickles such as partridge or quail pickles , as well as mussels and vegetable, artichoke or eggplant pickles . As you will see we have recipes for everyone.

Preparation of pickled cod with orange

To desalt the cod

  1. If we choose the salted cod option, we must desalt it . To do this, place the cod loins in a deep container and cover them with water. We keep the container in the refrigerator.
  2. We change the water approximately every 6 hours for 48 hours. After this time we just have to drain the cod, dry it and we have it ready to use in our recipe.

To prepare the pickled cod with orange

  1. Peel and cut the onion in half. Then we cut each half into thin strips, that is, julienne. Peel the garlic cloves and carrots. We cut the latter into thin slices.
  2. Heat a little extra virgin olive oil in a saucepan and sauté the onion with a pinch of salt. We let it cook slowly, over medium-low heat, for about 20 minutes or until it is translucent. Add the garlic cloves (whole), the bay leaf, the chopped carrot, the thyme and rosemary branches and the peppercorns. thyme, rosemary and peppercorns. We cook the whole for a few minutes.
  3. When the carrot is tender, add a pinch of saffron and another pinch of paprika along with the vinegar, white wine and orange peel. Cover the saucepan and let it simmer for 10 minutes.
  4. Meanwhile we prepare the cod. We dry it well and check if it has thorns. If this is the case, we remove them carefully not to tear the meat. Season the cod loins and flour them well, shaking off any excess.
  5. Heat a little oil in a frying pan and fry over high heat on both sides, being very careful not to break it when turning it over. We remove, draining the excess oil. We put the cod in the saucepan with the marinade and remove it from the heat.
  6. Cover the loins with part of the pickle, cover and let cool before transferring to an airtight container and storing in the refrigerator until the next day. The rest suits him very well, it is worth the wait because a few hours later he is delicious.

Here you have in photos the step by step of this recipe for pickled cod with orange . Don’t miss any details so that they turn out perfect.

Tips for a Perfect Orange Pickled Cod

  • A traditional dish such as pickled cod can be eaten cold, warm or slightly heated, with good bread as a tapa or first course. It can be accompanied by a green leaf salad, some potatoes or some white rice . It can also be served as toast, on slices of crusty homemade bread.
  • The pickle can be softened by using cider vinegar instead of sherry vinegar or reducing the amount indicated in the recipe. If you choose the latter, you will have to increase the amount of white wine or add a little water.
  • Each pickle is a world and to the taste of each house, there is no one the same. What is perfect for one is too strong or soft for another. So until you find the right point, try, compare now for your perfect pickle. Don’t skimp on the quality of the ingredients, use a good vinegar and a good extra virgin olive oil.

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