Salmorejo de naranja
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Salmorejo de naranja

This Orange and Cod Salmorejo belongs to the culinary heritage of Iznájar, becoming a "must eat" when visiting one of the most beautiful municipalities in Spain, in the heart of Subbética Cordobesa. Moreover, it is part of the traditional Andalusian recipe book, and many people may know it by other, more popular names, like Remojón.

Its simplicity makes this Iznajeña delicacy an argument in its favor, and its preparation is quite quick. On a bed of orange slices, we carefully crumble the roasted cod - after cleaning it carefully and always removing the bones and skin - and chop a hard-boiled egg, preferably into quarters. Then, season with good extra virgin olive oil, if possible from one of the mills belonging to the Designations of Origin of Subbética Cordobesa, and a little salt to taste. Formerly, it was also accompanied by fig bread, although nowadays it is sometimes replaced on some occasions by almonds, walnuts, etc. In some places, other ingredients like onions may be included or some exquisite black olives may be chopped to decorate the dish.

Tasting the Iznájar Orange Salmorejo is a journey of contrasts between the sweetness of the orange, the saltiness of the roasted cod, and the fine bitterness of extra virgin olive oil. A mixture that might be more characteristic of modern innovative gastronomy, yet dates back centuries.

The recipe has been passed down from generation to generation, along with secrets to make it perfect on a good table, sticking to traditional recipes. "It's a dish that is better left to rest for several hours so that all the ingredients soak up the taste of each other. Iznájar is surrounded mainly by olive fields, and it's very common for this salad to be prepared in the evening so that farmers can savor it when they are in the fields, as a side dish or as a first course during lunchtime," emphasizes María del Carmen Puerto, an expert in traditional Iznájar cuisine.

The best for its preparation is to use Washington Navel oranges, undoubtedly the star variety of table oranges, known in various municipalities in Spain as "guasintona". Juice oranges are not entirely suitable because when cut into slices, they will likely release too much juice and upset the balance of flavor between sweet and salty.

Although this fruit variety is currently available in the market throughout the year, its harvest usually starts from January. For this reason, the Iznájar Orange Salmorejo is usually enjoyed in the winter season because then the orange will have the juiciness and perfect sweetness to combine with the roasted cod and hard-boiled egg.

This simple recipe, with few ingredients and affordable for all budgets, is part of the traditional gastronomy that can be enjoyed in Iznájar. A recipe book full of history that is based on popular and varied dishes such as Guisillo, Sobreusa, or Porra Fría. Not to be missed in the sweet part is its delicious dessert of Huevos Volaos made with eggs, milk, mostachones, and cinnamon.

IZNÁJAR'S ORANGE AND COD SALMOREJO RECIPE

Ingredients 2 oranges 3 hard-boiled eggs 250 grams of roasted cod Extra virgin olive oil

Preparation The first step is to desalt the cod 48 hours before proceeding with the preparation, changing the cold water regularly, approximately every 12 hours.

Peel the 4 oranges, carefully removing the white part (albedo), and cut them into pieces (slices or cubes). Arrange them forming a small base on the plate or in the salad bowl.

Roast the cod, removing the skin and bones. Crumble it carefully over the oranges.

Next, boil water in a saucepan, and when it boils, add the eggs to let them cook for about 10 minutes. Once cool, peel and cut them into quarters before incorporating them into the salad.

If desired, add pieces of fig bread. Drizzle with a splash of extra virgin olive oil and season to taste.

Let it rest for a few hours in the refrigerator. It is recommended to serve chilled.

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