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
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We hope you enjoy this Bacalao Espanol (Spanish Cod) recipe.
