A recipe for Bacalao Espanol (Spanish Cod). Follow the simple recipe instructions for Bacalao Espanol (Spanish Cod) shared by other home cooking experts.
Ingredients
1 lb. Salted codfish2 1/2 Tbs. Parsley,
1 lg. Onion, minced well chopped
8 Tbs. Olive oil
2 Tsp. Dry sherry
2 lg. Tomatoes, peeled and chopped
4 Tsp. Green olives, chopped
1 Clove of garlic, minced
Salt and pepper to taste
1 sm. (4-ounce) can pimientos, shredded
1/4 Tsp. Oregano
Directions
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. "
