Subj : St. Aaron 02
To   : All
From : Dave Drum
Date : Mon Jun 21 2021 18:31:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacalao Espanol
 Categories: Latino, Seafood, Wine
      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, chopped
      4 ts Green olives; chopped
      1 cl Garlic; minced
           Salt and pepper
      4 oz Xan 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 cod
  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.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Anyone who loves food knows that all that matters is: Is it good?

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