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Yield: 4 Servings
| 1 | lb | Salted codfish |
| 2½ | tablespoon | Parsley, |
| 1 | lg | Onion, minced well chopped |
| 8 | tablespoon | Olive oil |
| 2 | teaspoon | Dry sherry |
| 2 | lg | Tomatoes, peeled and chopped |
| 4 | teaspoon | Green olives, chopped |
| 1 | | Clove of garlic, minced |
| | | Salt and pepper to taste |
| 1 | sm | (4-ounce) can pimientos, |
| ¼ | teaspoon | Oregano |
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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 ½ hour or more.
Makes 4 servings.
Doubleday and Company, N.Y., 1965.
Your Bacalao Espanol ( Spanish Cod ) is ready. Bon appetit!
Related recipes: Mexican
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