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

Bacalao Espanol (Spanish Cod)
 
Author:
Recipe type: Seafood
Serves: 4 to 6
Ingredients
  • 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
Instructions
  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.
Notes
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.

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