Ingredients
- 4 pimientos
- 2 tomatoes
- 1 onion
- 1 lb codfish (salted)
- 8 tb olive oil
- 4 ts green olives
- 2 ts dry sherry
- 2 1/2 tb parsley
- 1/4 ts oregano
Makes 4 servings. From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965.
