Ingredients:

4 oranges
7 oz salt cod (one thick fillet)
2 red onions
6 fl oz virgin olive oil
3.5 oz black olives

Preparation:

Soak the cod for 24 hours, changing the water three times. Drain then place in a pan of cold water to cook. As soon as it comes to a boil, remove from the heat and leave to cool in its cooking water. Break up into flakes. Peel the oranges, removing all the pith and the outside membranes. Then slice or separate into segments. Place in a glass or pottery bowl, alternating the orange slices or segments with the flakes of cod. Remove the outside leaves of the onion and slice thinly. Place on top of the oranges and cod. Drizzle the salad with virgin olive oil and leave to stand for a few minutes. Pit the black olives, cut into pieces and sprinkle over the top. Serve. If you do not wish to soak the cod, it can be cut into even-sized pieces and griddled. This way the salt separates from the flesh and is left behind on the griddle.