Bacalao Espanol (Spanish Cod)
| Yield: | 4 Servings |
| Categories: | Mexican, Seafood |
| 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 |
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