Bacalao espanol (spanish cod)
4 servings
Ingredients
| Quantity | 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 | Clove of garlic, minced | |
| Salt and pepper to taste | ||
| 1 | small | (4-ounce) can pimientos, shredded |
| ¼ | teaspoon | Oregano |
Directions
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.