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Ingredients Jump to Instructions ↓

  1. 1 lb Salted codfish

  2. 1/2 tb Parsley,

  3. 1 lg Onion, minced well chopped

  4. 8 tb Olive oil

  5. 2 ts Dry sherry

  6. 2 lg Tomatoes, peeled and chopped

  7. 4 ts Green olives, chopped

  8. 1 Clove of garlic, minced

  9. Salt and pepper to taste

  10. 1 sm (4-ounce) can pimientos,

  11. -shredded

  12. 1/4 ts Oregano

Instructions Jump to Ingredients ↑

  1. This came from one of the other cookbooks I picked up last weekend.

  2. Nice segue, eh?

  3. Inherited from Spain, this codfish dish is a favorite of the Mexicans. Soak codfish for 8 hours in enough cold water to cover it.

  4. 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.

  5. Makes 4 servings.

  6. From ‘The Art of Mexican Cooking’ by Jan Aaron and Sachs Salom.

  7. Doubleday and Company, N.Y., 1965.

  8. Posted by Stephen Ceideberg; March 9 1993.

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