Recipe for Bacalao Espanol (Spanish Cod)


1 lb salted codfish
2 1/2 tablespoon parsley,
1 large onion, minced well chopped
8 tablespoon olive oil
2 teaspoon dry sherry
2 large tomatoes, peeled and chopped
4 teaspoon green olives, chopped
1 clove of garlic, minced
1 salt and pepper to taste
1 small (4-ounce) can pimientos, shredded
1/4 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 1/2 hour or more.

Makes 4 servings.

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