Title: Spanish Style Codfish
Categories: Mexican Spanish Seafood
Yield: 4 Servings
| 1 | lb | Salt Cod |
| 1/4 | c | Onion; Chopped, 1 sm. |
| 1 | | Clove Garlic; Minced |
| 1/4 | c | Vegetable Oil |
| 8 | oz | Tomatoes; Cut Up, 1 cn |
| 2 | tb | Pimentos; Chopped |
| 1 | ds | Pepper |
| 2 | tb | Sherry; Dry |
| 1/4 | c | Pimento Stuffed Olives; * |
* Pimento-stuffed olives should be sliced. Rinse the excess salt from
the cod, then soak cod overnight in cold water, changing several times.
Drain and cut into serving size pieces. Cook the onion and garlic in oil
until the onion is tender but not brown. Add the fish pieces and cook
until lightly browned. Add the UNDRAINED tomatoes, pimentos and pepper.
Simmer, covered, about 20 minutes or until fish tests done. Add the sherry
and heat through. Garnish with the sliced olives.