Bacalao Espanol (Spanish Cod)

• 1 pound salt cod (bacalhau)
• 2 1/2 tablespoons parsley leaves
• 1 large onions minced
• 8 tablespoons olive oil
• 2 teaspoons sherry dry
• 2 large tomatoes peeled and chopped
• 4 teaspoons green olives chopped
• 1 each garlic cloves minced
• 1 x salt and black pepper to taste
• 1 small pimentos (4-ounce) can, shredded
• 1/4 teaspoon oregano

1. Soak codfish for 8 hours in enough cold water to cover it.
2. Drain and shred the fish.
3. Saute the onion in the oil until it is softened.
4. Add codfish and saute a few more minutes.
5. Add the remaining ingredients.
6. Simmer slowly until codfish is tender, about 1/2 hour or more.

salt, parsley, onions, olive oil, sherry dry, tomatoes, green olives, garlic, salt, pimentos, oregano

Taken from recipeland.com/recipe/v/bacalao-espanol-spanish-cod-3756 (may not work)