Bacalao Espanol
Ingredients
250 gr codfish
4 gr parsley
1 onion
120 ml olive oil
10 ml dry sherry
2 tomatoes
12 gr green olives
4 pimientos
1 gr oregano
Instructions
Makes 4 servings. From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965.