Bacalao Espanol (Spanish Cod)

Ingredients: Pound Salted Codfish 2 1/2 Tablespoons Parsley, Large Onion, Minced Well Chopped Tablespoons Olive Oil Teaspoons Dry Sherry Large Tomatoes, Peeled And Chopped Teaspoons Green Olives, Chopped Clove Of Garlic, Minced Salt And Pepper To Taste Small (4-ounce) Can Pimientos, Shredded 1/4 Teaspoons Oregano Makes:

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

| |