BACALHAU
(SALT COD WITH PORTUGUESE TRIMMINGS)

2 pounds dried salt cod, soaked
3 large potatoes
2 large onion, sliced
6 tablespoons butter, divided use
1 garlic clove, minced
black pepper
2 tablespoons bread crumbs
10 pitted green olives
10 black olives
4 hard-cooked eggs
1/2 cup chopped fresh parsley
TO SERVE:
wine vinegar
olive oil
freshly ground black pepper

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; set aside.

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-inch pieces; set aside.

Saute the onions in half the butter until they are tender and golden.

Add the garlic.

Preheat oven to 350 degrees 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 in a small dish on the side.

Servings: 4
Source: The Nero Wolfe Cookbook by Rex Stout