Review/Rate this Recipe Save to MyRecipes Rating:

Title: Bacalao Espanol (Spanish Cod)
Yield: 4 Servings

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
      1    salt and pepper to taste
      1 sm (4-ounce) can pimientos,
           -shredded
    1/4 ts oregano

Instructions

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.

Reviews