Typical Granadian cuisine: the "remojón"

The remojón, also called orange remojón, is a typical dish of the gastronomy of Granada and, in general, of the eastern part of Andalusia. It seems that the recipe is of Andalusian origin: in the Lecrín Valley (30 kilometers away), we find a large number of orange and olive trees; this valley was inhabited in al-Andalus times and also after the conquest, until the 17th century. Either way, we love it! It is an ideal recipe to prepare this summer and beat the heat.

Ingredients (for 4 people): - 2 eggs - 250 gr. of cod - 2 large oranges - 1 spring onion - Black olives (to taste) - For the dressing: extra virgin olive oil, salt, pepper.

Primero, coceremos los huevos durante 15 a 20 minutos, para que se hagan bien y queden con buena consistencia. Desalaremos el bacalao en agua y, una vez hecho, esto, lo asaremos a fuego lento en una plancha (¡O sartén, si no tenéis plancha como nosotras!); cuando el bacalao esté dorado, lo retiramos del fuego y dejamos enfriar.
Pelamos las naranjas, las cortamos en dados y las colocamos en una ensaladera. En ese mismo recipiente, echaremos el bacalao que habremos desmigado previamente, la cebolleta cortada (en juliana queda riquísima) y las aceitunas. Podéis echar los huevos cortados en gajos ahora o dejarlos al final para decorar poniéndolos encima de la ensalada.
Aliñamos con el aceite, la pimienta y la sal, mezclamos bien y, ¡Remojón listo!

By the way, when you come to Granada, don't even think about picking oranges from the trees! They are bitter oranges, so they have a very strong flavor and, worth the redundancy, bitter. Ok, and… why are there no sweet oranges then? Bitter oranges come from South Asia, and were imported by the Andalusians. They became especially popular during the Caliphate of Córdoba, for ornamental use. However, it has always been used for medicinal and cosmetic purposes. And although raw orange cannot be eaten, you have to try the jam!