SPANISH BACCALAO

One of Norway greatest fish stories. Baccalao

Ingredients:
· 1 lb Salted codfish
· 2 1/2 table spoon Parsley,
· 1 large Onion, minced well chopped
· 8 table spoon Olive oil
· 2 table spoons Dry sherry
· 2 large Tomatoes, peeled and chopped
· 4 table spoons Green olives, chopped
· 1 Clove of garlic, minced
· Salt and pepper to taste
· 1 small (4-ounce) can pimientos, -shredded
· 1/4 table spoons Oregano

Description:
Soak codfish for 8 hours in enough cold water to cover it.
Drain and shred the fish. Sauté the onion in the oil until it is softened.
Add codfish and sauté a few more minutes. Add the remaining ingredients.
Simmer slowly until codfish is tender, about 1/2 hour or more.