Recipe 4 All: Bacalao Espanol ( Spanish Cod ) Recipe — Every recipe in the World on this site.

Recipe 4 All: Bacalao Espanol ( Spanish Cod ) Recipe

Bacalao Espanol ( Spanish Cod )

Yield: 4 Servings
1lb Salted codfish
tablespoon Parsley,
1lg Onion, minced well chopped
8tablespoon Olive oil
2teaspoon Dry sherry
2lg Tomatoes, peeled and chopped
4teaspoon Green olives, chopped
1  Clove of garlic, minced
  Salt and pepper to taste
1sm (4-ounce) can pimientos,
¼teaspoon 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 ½ hour or more.

Makes 4 servings.

Doubleday and Company, N.Y., 1965.

Your Bacalao Espanol ( Spanish Cod ) is ready. Bon appetit!

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