Serves: 4
Total Calories: 267

1 pound salt cod filet
2 tablespoons olive oil
1 medium onion, finely chopped
3 medium tomatoes, peeled and finely chopped
1/4 teaspoon dried crushed red pepper
2 tablespoons dry sherry
1 pound small red potato (about 4), boiled, peeled and quartered
1/4 cup finely chopped parsley
8 pimiento-stuffed green olives, cut in half crosswise
3 jarred pickled jalapeño peppers (en escabeche), seeded and cut into thin strips

1. Put the cod in a nonmetal bowl. Cover with water and soak (covered) 12 to 24 hours, changing the water 3 to 4 times until the fish is reconstituted. Drain and cut the fish into 4 pieces. Put the fish in a 3-quart saucepan, cover with water and bring to a boil. Cook 1 minute. Drain. Remove and discard skin and bones. Shred the fish and reserve in a bowl.

2. In a large skillet, heat the oil over medium heat and cook the onion and garlic until they start to brown, about 3 minutes. Add the tomatoes, crushed pepper and sherry. Bring to a boil and cook, stirring frequently, until the sauce thickens, 4 to 5 minutes. Add the cod and the remaining ingredients. Bring to a boil then reduce heat to low, cover and simmer 20 to 25 minutes, or until the fish is tender.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 267
Calories from Fat: 60

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