Bacalao Espanol (Spanish Cod)

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.