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