Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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