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Bacalao Espanol (Spanish Cod)

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      Title: BACALAO ESPANOL (SPANISH COD)
 Categories: Mexican, Seafood, Ceideburg 2
      Yield: 4 Servings
 
      1 lb Salted codfish
  2 1/2 tb Parsley,
      1 lg Onion, minced well chopped
      8 tb Olive oil
      2 ts Dry sherry
      2 lg Tomatoes, peeled and chopped
      4 ts Green olives, chopped
      1    Clove of garlic, minced
           Salt and pepper to taste
      1 sm (4-ounce) can pimientos,
           -shredded
    1/4 ts Oregano
 
  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.
 
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