*  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
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving