Bacalao Espanol (Spanish Cod)
Inherited from Spain, this codfish dish is a favorite of the Mexicans.
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
salt cod (bacalhau)
|
* |
| 2 ½ | tablespoons |
parsley leaves
|
|
| 1 | large |
onions
minced |
|
| 8 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
sherry
dry |
|
| 2 | large |
tomatoes
peeled and chopped |
|
| 4 | teaspoons |
green olives
chopped |
*
|
| 1 | each |
garlic cloves
minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | small |
pimentos
(4-ounce) can, shredded |
*
|
| ¼ | teaspoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
salt cod (bacalhau)
|
* |
| 38 | ml |
parsley leaves
|
|
| 1 | large |
onions
minced |
|
| 1.2E+2 | ml |
olive oil
|
|
| 1E+1 | ml |
sherry
dry |
|
| 2 | large |
tomatoes
peeled and chopped |
|
| 2E+1 | ml |
green olives
chopped |
*
|
| 1 | each |
garlic cloves
minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | small |
pimentos
(4-ounce) can, shredded |
*
|
| 1.3 | ml |
oregano
|
|
Directions
Soak codfish for 8 hours in enough cold water to cover it. Drain and shred the fish. Sauté 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 ½ hour or more.
