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    • Bacalao Espanol (Spanish Cod)

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    Seafood Mexican Mexican, Seafood, Ceideburg 2 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
    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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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