Bacalhau

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Title: BACALHAU
Categories: Fish, Portuguese
Yield: 4 servings

2 lb Salt cod; soaked
2 lg Onion; sliced
6 T Butter
1 Garlic clove; minced
3 lg Potato
2 T 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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