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                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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