Bacalao Espanol (Spanish Cod)

Title:
Bacalao Espanol (Spanish Cod)

Yield:
4 Servings

Categories:
Mexican,
Seafood




Ingredients:





     1 lb Salted codfish


 2 1/2 tb Parsley,


     1 lg Onion, minced well chopped


     8 tb Olive oil


     2 ts Dry sherry


     2 lg Tomatoes, peeled and chopped


     4 ts Green olives, chopped


     1    Clove of garlic, minced


          Salt and pepper to taste


     1 sm (4-ounce) can pimientos,


          -shredded


   1/4 ts 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


     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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip