Inherited from Spain, this codfish dish is a favorite of the Mexicans, particularly on Christmas Eve.

Bacalao Espanol (Spanish Cod)
Recipe type: Seafood
Serves: 4 to 6
  • 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 of garlic, minced
  • salt and pepper to taste
  • 1 small (4-ounce) can pimientos, 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. Add codfish and saute a few more minutes. Add the remaining ingredients. Simmer slowly until codfish is tender, about 1/2 hour or more.
  4. Makes 4 servings.
Salted cod should always be soaked and the water changed periodically as it is well known to have a strong odor if not prepare correctly.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.