Bacalao Espanol

Ingredients

1 lb codfish
2 1/2 tb parsley
1 onion
8 tb olive oil
2 ts dry sherry
2 tomatoes
4 ts green olives
4 pimientos
1/4 ts oregano

Instructions

Makes 4 servings. From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965.