MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacalao Espanol
Categories: Latino, Seafood, Wine
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, chopped
4 ts Green olives; chopped
1 cl Garlic; minced
Salt and pepper
4 oz Xan 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 cod
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.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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