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BACALAO AL AJO ARRIERO 
1 lb. salt codfish, shredded
1 lg. onion, finely chopped
2-3 cloves garlic, finely chopped
4 tbsp. olive oil
6 pimentos, chopped
5 med. sized tomatoes, peeled, seeded and chopped

Starting the day before you plan to serve the codfish, tear them into pieces as fine as possible and soak in enough water to cover overnight. (If you are using packaged shredded codfish, follow the directions on the package.) Dry the fish with paper towels.

In a heavy skillet heat 2 tablespoons of the oil and cook the fish in the oil over moderate heat until golden. Drain on paper towels.

Add the remaining 2 tablespoons of oil to the skillet and cook the onion, pimentos, and garlic until the onion is tender. Add the tomatoes. Bring to a boil; lower heat and cook about 20 minutes.

Return the fish to the skillet; cover and simmer over low heat for 15 minutes. Remove from heat and set aside, still covered, for about 15 minutes before serving.

Serves 6.

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