Bacalao Espanol (spanish Cod) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Salted codfish,
2 1/2 tbsp: Parsley,
1 large: Onion, minced well chopped
8 tbsp: Olive oil,
2 tsp: Dry sherry,
2 large: Tomatoes, peeled and chopped
4 tsp: Green olives, chopped
1 Clove: of garlic, minced
Salt and pepper to taste,
1 small: , (4-ounce) can pimientos, shredded
1/4 tsp: Oregano,
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. 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.
Makes 4 servings.
From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.
Posted by Stephen Ceideberg; March 9 1993.
Source from luhu.jp
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. 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.
Makes 4 servings.
From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.
Posted by Stephen Ceideberg; March 9 1993.
Source from luhu.jp