Bacalao espanol (spanish cod)
Spanish Mexican Seafood
Last updated 6/12/2012 1:01:10 AM. Recipe ID 24487. Report a problem with this recipe.
Title: Bacalao espanol (spanish cod)
Categories: Mexican, Seafood, Ceideburg 2
Yield: 4 Servings
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,
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.
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