Nero Wolfe's Bacalhau (Portugese Salt Cod)

* 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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