---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NERO WOLFE'S BACALHAU (PORTUGUESE SALT COD)
  Categories: Seafood
       Yield: 4 servings
  
   1 1/2 lb To 2 lb 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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