Recipe - Bacalao Espanol (Spanish Cod)

1 pound Salted codfish
2 One half tablespoon Parsley,
1 lg Onion, minced well chopped
8 tablespoon Olive oil
2 teaspoon Dry sherry
2 lg Tomatoes, peeled and chopped
4 teaspoon Green olives, chopped
1 Clove of garlic, minced
Salt and pepper to taste
1 small (4ounce) can pimientos,
shredded
One fourth teaspoon Oregano

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
One half 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