SPANISH COD (BACALAO ESPANOL)1 lb salted codfish 2 1/2 tbsp parsley, 1 large onion, minced, well chopped 8 tbsp olive oil 2 tsp dry sherry 2 large tomatoes, peeled and chopped 4 tsp green olives, chopped 1 clove of garlic, minced salt and ground black pepper, to taste 1 small (4-ounce) can pimientos, shredded 1/4 tsp oregano 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 Source: The Art of Mexican Cooking by Jan Aaron and Sachs Salom
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