Remojon

Ingredients:

500g good quality salt cod
4 small or 2 large oranges
1/2 onion
100 g black olives
4 hard boiled eggs
75 ml of extra virgin olive oil
Salt and ground black pepper (to taste)

The main ingredient is the orange.

Preparation:

Putting cod in water overnight desalted. It goes into the fridge to be

desale low temperature until the next day. Prefer not desalinate the fish at all, this salad is made with non-desalted cod in some areas and the counterpoint to the other flavors is excellent.
Drain and handle with a little oil to about 180 ° C, without snatch approximately 15 minutes. Cool, crumbles and reserves.
Cook the eggs. The cover with cold water and cook 10 minutes from boiling. We should not cook them longer as a dark greenish halo around the unsightly bud is formed. With these instructions you have to be perfect, cool, peel and set aside.
Peel oranges and try to remove as much as possible of the skin (whiteness). Cut into slices or blocks and set aside.
Cut into cubes the slice of onion.
Olives are boned.
To assemble the salad ingredients were placed in the order of orange, onion, cod, olives and eggs. That if you want to make the salad to my taste, if you take the opposite, because you do otherwise. These fruit salads without vinegar personally prefer, but his is put vinegar. So I give you permission to do so, takes magnanimity.
Finally the little salad is watered with good spirt of extra virgin olive oil.

History:

The orange dip or soak a dish of Andalusian cuisine in a clear Arabic origin. Prepared in the provinces of Granada, Cordoba and Jaen, but specially Jaen.

Questions:

1.- Where is remojon typical from?

a) Jaen

b) Granada

c) Cordoba

d) Sevilla

2.- Which is the main ingredient of remojon?

a) Cod

b) Onion

c) Olives

d) Orange

3.- Where is the origin of remojon?

a) Arabic

b) Jewish

c) Muslim

d) Spanish

Realizado por: José Vicente Palomino y Sara Pérez.