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Title: Bacalao Espanol (Spanish Cod)
Yield: 1 Servings

Ingredients

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Instructions

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

1 pound salted codfish
2 1/2 tablespoons parsley, 1 large onion, minced well chopped 8
tablespoons olive oil 2 teaspoons dry sherry 2 large 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
1/4 teaspoon oregano

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.

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