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