Bacalao espanol (spanish cod)

Yield: 4 servings

Measure Ingredient
1 pounds Salted codfish
2½ tablespoon Parsley,
1 large Onion, minced well chopped
8 tablespoons Olive oil
2 teaspoons Dry sherry
2 larges Tomatoes, peeled and chopped
4 teaspoons Green olives, chopped
1 \N Clove of garlic, minced
\N \N Salt and pepper to taste
1 small (4-ounce) can pimientos, shredded
¼ teaspoon Oregano

This came from one of the other cookbooks I picked up last weekend.

Nice segue, eh?

Inherited from Spain, this codfish dish is a favorite of the Mexicans. Soak codfish for 8 hours in enough cold water to cover it.

Drain and shred the fish. Saute the onion in the oil until it is softened. Add codfish and saute a few more minutes. Add the remaining ingredients. Simmer slowly until codfish is tender, about ½ hour or more.

Makes 4 servings.

From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.

Doubleday and Company, N.Y., 1965.

Posted by Stephen Ceideberg; March 9 1993.

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