Bacalao Espanol (Spanish Cod)

Recipe Ingredients

1 lb	454g / 16oz	Salted codfish
2 1/2 tablespoons	37ml	Parsley
1 tablespoon	15ml	Onion - minced well chopped (large)
8 tablespoons	120ml	Olive oil
2 teaspoons	10ml	Dry sherry
2 teaspoons	10ml	Tomatoes - peeled and chopped (large)
4 teaspoons	20ml	Green olives - chopped
1		Garlic clove - minced
		Salt and pepper to taste
1		Pimientos - shredded (4-ounce)
1/4 teaspoon	1.3ml	Oregano

Recipe 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.

Source:
Chris Schlesinger and John Willoughby

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