Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         salted codfish
   2 1/2  tablespoons   parsley
   1      large         onion -- minced well chopped
   8      tablespoons   olive oil
   2      teaspoons     dry sherry
   2      large         tomatoes -- peeled and chopped
   4      teaspoons     green olives -- chopped
   1      clove         garlic -- minced
                        salt and pepper to taste
   1      small   can   pimientos -- shredded (4-ounce)
     1/4  teaspoon      oregano

Preparation:

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. Sauté the onion in the oil until it is softened. Add codfish and sauté a few more minutes. Add the remaining ingredients. Simmer slowly until codfish is tender, about 1/2 hour or more. From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965.