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Nero Wolfe's Bacalhau (Portugese Salt Cod)

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      Title: NERO WOLFE'S BACALHAU (PORTUGESE SALT COD)
 Categories: Fish, Side dish, Main dish
      Yield: 4 Servings
 
  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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