Title: Bacalao Espanol (Spanish Cod)
Categories: Mexican Seafood Ceideburg
Yield: 4 Servings

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

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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