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Arroz De Bacalhau

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      Title: ARROZ DE BACALHAU
 Categories: Fish
      Yield: 4 Servings
 
      1    Onion
           - peeled and thinly sliced
      4 tb Olive oil
      1    Steak dried salt cod
      1    Ripe tomato (or dbl. amt.)
           - peeled, cored
           - and very coarsely chopped
           Salt and pepper to taste
  1 2/3 c  Short-grain rice
 
  Short-grain rice adds the perfect texture to this traditional dish
  from northern Portugal. The salt cod may eliminate the need for
  additional salt.
  
  BROWN THE ONION in the olive oil in a large heavy saucepan over
  moderate heat. Meanwhile, shred the cod, remove the skin and bones
  and wash but do not soak. Add the cod to the onion, cover and simmer
  for about 10 minutes. Add the tomatoes and leave to cook 20-to-30
  minutes, covered, over low heat. Meanwhile, wash and drain the rice.
  Add 3 1/3 cups water to the pan (add twice as much water as there is
  rice), season to taste with salt and pepper. When the water boils,
  add the rice and continue to cook on low heat until the rice is
  done--probably 25-to-30 minutes. Cover the kettle for the last half
  of cooking.
 
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