It is difficult to find a recipe more Mediterranean than this one. Certainly, the most popular summer salad in Malaga, prepared in tens of variations and known under many different, often bizarre, names. Its simplicity and freshness make this salad a wonderful starter or a perfect midday appetizer and you will get amazed by the wonderful contrasts of flavours found in it.
Grill the cod without desalting it in a skillet with a few drops of olive oil.
Soak the grilled cod in cold water for 12 and 24 hours in the fridge, changing the water from time to time. After that, drain it and crumble into small pieces.
Peel the potatoes and cut them into not very large pieces. Boil them and drain them.
Peel the oranges and eliminate all the inside skin so that only the flesh remains.
Chop the spring onions finely.
Place all the ingredients carefully in a dish starting with slices of potatoes and finally drizzle generously with extra virgin olive oil. To finish add some pieces of orange and the chopped parsley to decorate. In some families, and once in the dish, an orange is squeezed on top of the salad.