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  Recipe Home » Mexican » Bacalao Espanol (Spanish Cod)
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  Bacalao Espanol (Spanish Cod)
  Category: Mexican
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 192
Ingredients:
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 pepper to taste
1 small (4-ounce) can pimientos, shredded
1/4 tsp Oregano
Instructions:
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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