Bacalao Espanol (Spanish Cod)

Course : Seafoods
Serves: 4
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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
1 teaspoon salt and pepper to taste
1 can pimientos -- shredded (4-ounce)
1/4 teaspoon oregano

Preparation / Directions:

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.

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