Recipe#10986

Title: Codfish Garlic

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Bacalao Al Ajorriero (Spain) 
 Date: 29 Apr 1997 23:36:30 -0600 
 Message-ID: <970406233205_-2038040578@emout20.mail.aol.com> 

1 pound salted dried cod fillets, skinned and boned
 8 cups water
 2 tablespoons olive oil
 2 tablespoons butter (or less)
 6 cloves garlic, peeled and mashed
 1 medium onion, peeled and chopped
 2 canned whole pimentos, drained and chopped
 2 cups tomato sauce
 2 tablespoons (1 oz Brandy)
 1/4 teaspoon cayenne pepper
 1 bay leaf
 1 teaspoon capers
 1 teaspoon salt ( or less)
 1/4 teaspoon freshly ground pepper
 3 tablespoons chopped parsley for garnish
 Soak the cod in a water overnight. Do not refrigerate. Change the water
 twice. Drain.  Place the cod in 8 cups boiling water and cook for about 10
 minutes. Drain. shred the cod with a fork, removing bones and skin and set
 aside.  In a large deep skillet, heat the olive oil and butter and saute
 the garlic, onion and pimentos for about 3 minutes or until onion is soft.
 Add the tomato sauce, brandy, cayenne, bat leaf, capers, salt and pepper
 and mix well. Cook uncovered over medium heat for about 5 minutes,
 stirring the sauce well. Add the shredded cod and mix well. Cover and cook
 over low heat for about 20 minutes or until the cod is done. Discard bay
 leaf.  Remove the cod mixture to a serving platter and sprinkle with
 parsley. Serve the cod with Broccoli with Walnuts and Raisins.