Bacalao Espanol (Spanish Cod)

20.07.2008 | Author: Cook | Posted in Ceideburg recipes
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Bacalao Espanol (Spanish Cod)


Servings: 4
Ingredients: 

  • 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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