How To make Bacalao Espanol (Spanish Cod)
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.
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Bacalao Guisado - Cod Fish - Puerto Rican
Nydia's quick & easy Bacalo Guisado recipe is a savory Puerto Rican and Cuban - dried salted cod fish dish. Cooked in Caribbean staples and dry white wine to perfection. The dish is typically garnished with boiled potatoes and boiled eggs. Also view Nydia's enchilado de camaron [a similar shrimp] recipe.
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The Ultimate Spanish Cod Recipe with Tomato Sauce
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Codfish Stew Recipe - Bacalao a la Vizcaina
In this episode of What's Cooking? Michael travels to Allentown, Pennsylvania where Allrecipes home cook, Milly, teaches us how to make Bacalao a la Vizcaina, or Codfish Stew!
This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in Spanish-speaking countries. In Puerto Rico, it is a year-round favorite, but most enjoyed during Lent. This is a fabulous Puerto Rican version. The salt cod blends exceptionally well with the roasted red peppers, while he golden raisins are a great surprise, exploding with a burst of flavor in every other bite. And, the capers give it a briny kick in the finish.
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