| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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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