Ensalada Malagueña (Cod and Potato Salad, Málaga-style)

This salad is simplicity itself and makes a great middle-of-the week dinner when you need something simple, fast and filling.

Here's the recipe:

3 large Idaho potatoes (or 4 smaller ones), peeled, boiled and cubed in 1-inch pieces

3 eggs, hard-boiled, peeled and set aside to cool (can be done the day before)

2 lbs. Cod fillets, either fresh or frozen (can be done the day before)

3 large oranges, supremed - that is, peeled, and sections removed without the outer membrane (can be done the day before)

1 bunch scallions, chopped finely, or ¼ white onion, shaved or sliced thinly (can be done the day before)

½ cup Aloreña olives

½ cup Spanish extra virgin olive oil

Salt and Pepper to taste

1.  Cook the potatoes the day that you are planning to serve this dish.  I don't like the taste of leftover potatoes, but this is a personal preference, if you don't mind, then make them the day before.

2.  Slice the hard-boiled eggs into wedges with an egg slicer.  Set aside.

3.  Cook the cod following your favorite method.  I bake mine with garlic, olive oil, salt and pepper.  When it's cooled, shred it with a fork into chunks.

4.  Supreme the oranges:  Here's a tutorial:  How to Supreme an Orange

Mix all the ingredients in a large bowl.  Toss with olive oil, salt and pepper.

Notes:  1. Aloreña olives come from the Málaga region in Spain.  If you can find them it'll make the dish more authentic, however, Manzanilla olives will do in a pinch.  Get them without any filling. 2. Spanish olive oil is great for the same reason, but you may substitute your favorite olive oil, if you prefer.  3.  Scallions are preferable because of their mild flavor.  You do not want a strong onion flavor in this dish.  Depending on what I have on hand, I sometimes use white onion, shaved thinly in a mandolin.

Enjoy!