| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Mexican |
Fish, Main dish, Mexican, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Salt Cod |
| 1/4 |
c |
Onion; Chopped, 1 sm. |
| 1 |
|
Clove Garlic; Minced |
| 1/4 |
c |
Vegetable Oil |
| 8 |
oz |
Tomatoes; Cut Up, 1 cn |
| 2 |
tb |
Pimentos; Chopped |
| 1 |
ds |
Pepper |
| 2 |
tb |
Sherry; Dry |
| 1/4 |
c |
Pimento Stuffed Olives; * |
INSTRUCTIONS
* Pimento-stuffed olives should be sliced.
Rinse the excess salt from the cod, then soak cod overnight in cold water,
changing several times. Drain and cut into serving size pieces. Cook the
onion and garlic in oil until the onion is tender but not brown. Add the
fish pieces and cook until lightly browned. Add the UNDRAINED tomatoes,
pimentos and pepper. Simmer, covered, about 20 minutes or until fish
tests done. Add the sherry and heat through. Garnish with the sliced
olives.
Mostly from Better Homes & Garden's "Mexican Cookbook".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip
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