Bacalao Espanol (Spanish Cod) Recipe

• 1 lb Salted codfish
• 2 1/2 Tbsp. Parsley,
• 1 lrg Onion, chopped well minced
• 8 Tbsp. Extra virgin olive oil
• 2 tsp Dry sherry
• 2 lrg Tomatoes, peeled and minced
• 4 tsp Green olives, minced
• 1 x Clove of garlic, chopped Salt and pepper to taste
• 1 sm (4-oz) can pimientos, shredded
• 1/4 tsp Oregano

1. This came from one of the other cookbooks I picked up last weekend.
2. Nice segue, eh
3. Inherited from Spain, this codfish dish is a favorite of the Mexicans.
4. Soak codfish for 8 hrs in sufficient cool water to cover it.
5. Drain and shred the fish.
6. Saute/fry the onion in the oil till it is softened.
7. Add in codfish and saute/fry a few more min.
8. Add in the remaining ingredients.
9. Simmer slowly till codfish is tender, about 1/2 hour or possibly more.
10. Makes 4 servings.

codfish, parsley, onion, extra virgin olive oil, sherry, tomatoes, green olives, clove of garlic, pimientos, oregano

Taken from cookeatshare.com/recipes/bacalao-espanol-spanish-cod-73030 (may not work)