Bacalao Espanol (Spanish Cod)
- 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
