Bacalao espanol (spanish cod)

Yield: 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.

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