Spanish Style Codfish
Yield
4 servingsPrep
15 minCook
40 minReady
7 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
salt cod (bacalhau)
|
* |
| ¼ | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| ¼ | cup |
vegetable oil
|
|
| 8 | ounces |
tomatoes
cut up |
|
| 2 | tablespoons |
pimentos
chopped |
|
| 1 | dash |
black pepper
|
*
|
| 2 | tablespoons |
sherry
dry |
|
| ¼ | cup |
pimento stuffed green olives
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
salt cod (bacalhau)
|
* |
| 59 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 59 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
tomatoes
cut up |
|
| 3E+1 | ml |
pimentos
chopped |
|
| 1 | dash |
black pepper
|
*
|
| 3E+1 | ml |
sherry
dry |
|
| 59 | ml |
pimento stuffed green olives
sliced |
*
|
Directions
Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times.
Drain and cut into serving size pieces.
Cook the onion and garlic in oil until the onion is tender but not brown.
Add the fish pieces and cook until lightly browned.
Add the UNDRAINED tomatoes, pimentos and pepper.
Simmer, covered, about 20 minutes or until fish tests done.
Add the sherry and heat through.
Garnish with the sliced olives.
