Taking advantage of the last oranges of the season, we propose this recipe in which we combine the sweet and slightly acid taste of the orange with the salted and smoked cod. Ideal to enjoy with the arrival of good weather. Pintaza, right? Well, take the apron and hands to work.
1. Smoked Cod
4. Kalamata Olives
5. Olive Oil
- Peel and cut the sliced orange on a thick board and cut the fennel bulb into thin slices on a small board.
- With the help of a fork, arrange the slices of orange on the plate.
- Serve the smoked cod on top, the fennel slices and the pitted olives.
- Dress with extra virgin olive oil and salt and decorate with mint leaves. Prepare the table.
*All the household items used in this recipe are available in El Corte Inglés.
Photos: Anel González