Name: Nero Wolfe's Bacalhau (Portuguese Salt Cod)
Ingredients: 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; (Prisoner's Base)

A Christian is truly regenerated – but at the same time only partially sanctified. Sin is dethroned – but not destroyed! His predominant taste and disposition are holy – but godly principles may not yet have struck their roots very deep into his soul. His holy purposes are somewhat vacillating, and his inclinations to evil sometimes strong. We have the burden of our fleshly corruptions to carry, which without great labor and effort, will sadly retard us in our Christian lives.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Portuguese	Seafood	4	Servings

INGREDIENTS

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
		(Prisoner's Base)

INSTRUCTIONS

* 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.
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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