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Bacalao Espanol Spanish Cod Recipe

Bacalao Espanol Spanish Cod recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Bacalao Espanol Spanish Cod recipe  PDF


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 Me icans. 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 Me ican Cooking by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965. Posted by Stephen Ceideberg March 9 1993.

Bacalao Espanol Spanish Cod recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
646 people have voted
Last Reviewed on 2018-12-19



Wednesday, Dec 19 2018 Download & Print Bacalao Espanol Spanish Cod recipe  PDF   Tilapia recipes RSS   New

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