Bacalao Espanol (spanish Cod)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Ceideburg 2, Mexican, Seafood | 4 | Servings |
INGREDIENTS
| 1 | lb | Salted codfish |
| 2 1/2 | T | Parsley |
| 1 | Onion, minced well chopped | |
| 8 | T | Olive oil |
| 2 | t | Dry sherry |
| 2 | Tomatoes, peeled and chopped | |
| 4 | t | Green olives, chopped |
| 1 | Clove of garlic, minced | |
| Salt and pepper to taste | ||
| 1 | 4-ounce can pimientos | |
| shredded | ||
| 1/4 | t | Oregano |
| 1/2 | our or more. |
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 282
Calories From Fat: 246
Total Fat: 27.8g
Cholesterol: <1mg
Sodium: 167.7mg
Potassium: 230.2mg
Carbohydrates: 7.7g
Fiber: 1.7g
Sugar: 3.6g
Protein: 1.7g