|
 |
 |
 |
 |
|
|
|
Bacalao Espanolmexican, seafood 1 lb salted codfish 2 1/2 tablespoon parsley, 1 large onion, minced well chopped 8 tablespoon olive oil 2 teaspoon dry sherry 2 large tomatoes, peeled and chopped 4 teaspoon green olives, chopped 1 clove of garlic, minced 1 salt and pepper to taste 1 small (4-ounce) can pimientos, shredded 1/4 teaspoon 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.
|
|
 
 |
|
|
|
