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Bacalhau

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      Title: BACALHAU
 Categories: Fish, Portuguese
      Yield: 4 Servings
 
      2 lb Salt cod; soaked
      2 lg Onion; sliced
      6 tb Butter
      1    Garlic clove; minced
      3 lg Potato
      2 tb Bread crumbs
     10    Green olive, pitted
     10    Olive, black
      4    Egg; hard-cooked
    1/2 c  Parsley, fresh; chopped
           Wine vinegar
           Olive oil
           Pepper, black
 
  Soak the dried cod in cold water for about 24 hours, or until
  completely moistened.  Change the water several times; drain
  thoroughly.
  
  Put the cod into a saucepan with cold water to cover. Bring to a boil,
  reduce heat, and simmer for 15 minutes or until fish is tender.
  Drain; skin and bone the fish. Flake with a fork into large pieces.
  
  Saute the onions in half the butter until they are tender and golden.
  Add the barlic.  Boil the unpeeled potatoes in salted water. Once
  tender, remove from the heat, refresh in running cold water; then
  remove skins. Drain and slice into 1/4" pieces.
  
  Preheat oven to 350 F.  Grease a 1-1/2 quart casserole with the
  remaining butter.  Arrange a layer of half the potatoes, then half
  the cod, then half the onions. Sprinkle with a little pepper, and
  repeat layering. Sprinkle bread crumbs over the top layer.  Bake for
  15 minutes, or until heated through and lightly browned. Before
  serving, garnish with olives and eggs, and sprinkle with parsley.
  Serve with wine vinegar and oil in cruets and pepper on the side.
  
                                         -- The Nero Wolfe Cookbook
                                            per Sam Waring
 
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