Bacalao Espanol (Spanish Cod)

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

60 minutes Prep: 30 minutes Cook: 30 minutes

265 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	pound	salt cod
2 1/2	tablespoons	parsley leaves
1	large	onion	minced
8	tablespoons	olive oil
2	teaspoons	sherry	dry
2	large	tomatoes	peeled and chopped
4	teaspoons	green olives	chopped
1	each	garlic clove	minced
1	x	salt and black pepper	to taste
1	small	pimentos	(4-ounce) can, shredded
1/4	teaspoon	oregano

Directions

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 sauté a few more minutes. Add the remaining ingredients. Simmer slowly until codfish is tender, about 1/2 hour or more.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 161g

Amount per Serving

Calories 265 89% of calories from fat

	% Daily Value*
Total Fat 26.0g	40%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 21mg	1%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	7%
Sugars 4.0g
Protein 1.0g	3%

Vitamin A	18%		Vitamin C	29%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

-1

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to dutch oven

Last Recipes Viewed

Recipe Bite

Chuck Wagon

by Mark R. Vogel

huck is the general term for the meat from the shoulder section of cattle. Cuts from the chuck tend to be tough with notable connective tissue and intramuscular fat. This is because these muscles are...