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| Home -> [Mexican, North American, Seafood, South American, Spanish, Western European] -> [Bacalao espanol (spanish cod) Recipe] |
Bacalao espanol (spanish cod)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Mexican, North American, Seafood, South American, Spanish, Western European |
Rating: |
0 |
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Ingredients:
| 1
| lbs | 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 |
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Procedures:
| 1 | This came from one of the other cookbooks i picked up last weekend. | | 2 | Nice segue, eh? inherited from spain, this codfish dish is a favorite of the mexicans. | | 3 | Soak codfish for 8 hours in enough cold water to cover it. | | 4 | Drain and shred the fish. | | 5 | Saute the onion in the oil until it is softened. | | 6 | Add codfish and saute a few more minutes. | | 7 | Add the remaining ingredients. | | 8 | Simmer slowly until codfish is tender, about ?hour or more. | | 9 | Makes 4 servings |
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