*  Exported from  MasterCook  *

               NERO WOLFE'S BACALHAU (PORTUGESE SALT COD)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish                             Side dish
               Main dish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2                To 2 lbs soaked dried cod *
  2       lg           Onions, sliced
  6       tb           Butter
  1       cl           Garlic, minced
  3       lg           Potatoes
  2       tb           Bread crumbs
 10                    Pitted green olives
 10                    Black olives
  4                    Hard-cooked eggs
    1/2   c            Chopped fresh parsley
                       Wine vinegar
                       Olive oil
                       Fresh ground black pepper

 * NOTE: To prepare dried cod, soak in cold water for
 about 24 hours, or until it is completely moistened.
 Change the water two or three times. Drain thoroughly.

 Put the cod into a saucepan and add enough cold water
 to cover. Bring to a boil, reduce the heat, and simmer
 for 15 minutes, or until the fish is tender. Drain;
 remove skin and bones. Flake the meat with a fork into
 large pieces. Saute the onions in 3 tablespoons of
 butter until they are tender and golden in color. Add
 the garlic. Boil the unpeeled potatoes in salted
 water. When they are tender (about 20 minutes), remove
 from the heat, put under cold running water, and
 remove the skins. Drain and slice into 1/4-inch
 pieces. Preheat the oven to 350 deg.F. Grease a 1
 1/2-quart casserole with the remaining 3 tablespoons
 of butter. Arrange a layer of half the potatoes, then
 half the cod, then half the onions. Sprinkle with a
 little pepper and repeat the layering. Sprinkle the
 bread crumbs over the top layer. Bake for 15 minutes,
 or until heated through and lightly browned. Before
 serving, garnish the top with olives and eggs;
 sprinkle with parsley. Serve with the wine vinegar and
 oil in cruets and black pepper in a small dish.
                          (Prisoner's Base)

 SOURCE: The Nero Wolfe Cookbook by Rex Stout
 :       The Viking Press, Inc.
 :       625 Madison Avenue, New York, NY 10022
 :       ISBN 670-50599-4
 :       Library of Congress #72-75754
 :       1973 Posted by: Bob Emert



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