Salt Cod With Potatoes And Olives

That hundreds have missed their way, and stumbled against a pulpit is sorrowfully evident from the fruitless ministries and decaying churches which surround us. It is a fearful calamity to a man to miss his calling, and to the church upon whom he imposes himself his mistake involves an affliction of the most grievous kind…(if anyone) could be content to be a newspaper editor, or a grocer, or a farmer, or a doctor, or a lawyer, or a senator, or a king, in the name of heaven and earth let him go his way; he is not the man in whom dwells the Spirit of God in its fullness, for a man so filled with God would utterly weary of any pursuit but that for which his inmost soul pants. If on the other hand, you can say that for all the wealth of both the Indies you could not and dare not espouse any other calling so as to be put aside from preaching the gospel of Jesus Christ, then, depend upon it, if other things be equally satisfactory, you have the signs of this apostleship. We must feel that woe is unto us if we preach not the gospel; the Word of God must be unto us as fire in our bones, otherwise, if we undertake the ministry, we shall be unhappy in it, shall be unable to bear the self-denials incident to it, and shall be of little service to those among whom we minister.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs		A, Carte, La, Travels	4	Servings

INGREDIENTS

450	g	Salt cod, soaked and drained
4		Eggs
4		Potatoes, boiled in their
		skins
150		Olive oil
3		Cloves garlic, chopped
2		Onions, chopped
3	T	Finely chopped fresh basil
		Salt and pepper
20		Black olives

INSTRUCTIONS

Put the salt cod and eggs (still in their shells) into a pan and add
enough water to cover. Bring to the boil and simmer for 8 minutes.
Remove the eggs and check on the cod to see how it is doing. If it
flakes easily, drain it. If it doesn't simmer gently for a few more
minutes until it is done, then drain. Flake the cod, discarding the
skin and bones. Shell the eggs and slice. Peel the cooked potatoes  and
cut into 2.5cm chunks.  Put the olive oil and garlic into a wide deep
frying pan and warm  over a gentle heat for a minute or so, then add
the onions. Cook  until the onions are translucent and tender, without
browning. Now  add the flaked salt cod, stir in a minute and add the
potatoes.  Continue stirring until piping hot, then stir in the parsley
and  pepper. Add a little salt if it is needed, but be careful as the
cod  may have already provided quite enough. Tip into a warm serving
dish  and garnish with the sliced eggs and olives. Serve immediately.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 129 Calories From Fat: 57 Total Fat: 6.5g Cholesterol: 186mg Sodium: 201.2mg Potassium: 277.4mg Carbohydrates: 10.6g Fiber: 3g Sugar: 3.4g Protein: 8.1g