Bacalao Espanol (Spanish Cod)

Ingredients: 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 Teaspoons Oregano

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