Seafood Recipes

BACALAO ESPANOL
SPANISH COD

1 lb Salted codfish
2 1/2 tbsp Parsley,
1 lg Onion, 
minced well 
8 tbsp Olive oil
2 tsp Dry sherry
2 lg Tomatoes, 
peeled and chopped
4 tsp Green olives, 
chopped
1 Clove of garlic, 
minced
Salt and pepper to taste
1 sm (4-ounce) can 
pimientos,-shredded
1/4 tsp Oregano

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.