1 lb salted codfish
2 1/2 tbsp parsley,
1 large onion, minced well chopped
8 tbsp olive oil
2 tsp dry sherry
2 large tomatoes, peeled and chopped
4 tsp green olives, chopped
1 clove of garlic, minced
1 salt and pepper to taste
1 small (4-ounce) can pimientos, shredded
1/4 tsp 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
1/2 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.
Servings: 4 servings
Bacalao Espanol (Spanish Cod) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Spanish
The History of Recipes
We can track the history of `recipes` back into the distant past, in truth as far back as pharonic Egypt, and maybe further still. Having said that, generally, these early records were just primitive hieroglyphic recipes for food preparation.
In fact, the most ancient recipe found, according to historians is a series of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Later on, there are two books which were published in the 14th Century ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the spicy food that we all know today, but rather accounts of the types of food on the tables of the rich people of the time. For the next few years, the powerful families of Wesstern Europe tried to offer the most extravagent meals, and as a result the best cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s that cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, verifying, and writing down popular recipes of the day. By the advent of the twentieth century, recipe publications were starting to become popular as a result of increased literacy, people having more leisure time and having more money. |
We hope you enjoy this Bacalao Espanol (Spanish Cod) recipe.
