s NERO WOLFE'S BACALHAU (PORTUGUESE SALT COD) ***
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s NERO WOLFE'S BACALHAU (PORTUGUESE SALT COD) ***
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Ingredients
1 1/2 pounds To 2 lb soaked dried cod * |
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Instructions *** 2-23-18 ok BUT i cooked the l/o as fish cakes and of course they fell apart but it was reallt pretty good, so i gave it a good *** * 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. (Prisoners 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini A variation on this recipe is also hosted on BigOven.com as recipe number 115317. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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