• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Nero Wolfe's Bacalhau (Portuguese Salt Cod)

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 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

 Directions

* 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.
(Prisoner's Base)


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