Bacalao Espanol (Spanish Cod) Recipe Recipe

Name: Bacalao Espanol (Spanish Cod) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Salted codfish; 2 1/2 Tbsp. Parsley,; 1 lrg Onion, chopped well minced; 8 Tbsp. Extra virgin olive oil; 2 tsp Dry sherry; 2 lrg Tomatoes, peeled and minced; 4 tsp Green olives, minced; 1 x Clove of garlic, chopped Salt and pepper to taste; 1 sm (4-oz) can pimientos, shredded; 1/4 tsp Oregano

Servings: persons

1 lb Salted codfish
2 1/2 Tbsp. Parsley,
1 lrg Onion, chopped well minced
8 Tbsp. Extra virgin olive oil
2 tsp Dry sherry
2 lrg Tomatoes, peeled and minced
4 tsp Green olives, minced
1 x Clove of garlic, chopped Salt and pepper to taste
1 sm (4-oz) can pimientos, shredded
1/4 tsp Oregano

1
This came from one of the other cookbooks I picked up last weekend.
2
Nice segue, eh
3
Inherited from Spain, this codfish dish is a favorite of the Mexicans.
4
Soak codfish for 8 hrs in sufficient cool water to cover it.
5
Drain and shred the fish.
6
Saute/fry the onion in the oil till it is softened.
7
Add in codfish and saute/fry a few more min.
8
Add in the remaining ingredients.
9
Simmer slowly till codfish is tender, about 1/2 hour or possibly more.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb Salted codfish, 2 1/2 Tbsp. Parsley,, 1 lrg Onion, chopped well minced, 8 Tbsp. Extra virgin olive oil, and more.

Yes, Bacalao Espanol (Spanish Cod) Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacalao Espanol (Spanish Cod) Recipe

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