---------- Recipe via Meal-Master (tm) v8.02
  
       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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