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Bacalao Espanol (Spanish Cod)

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Fish/seafoo Mexican


  • 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.