---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fish
       Yield: 4 servings
       1    Onion
            - peeled and thinly sliced
       4 tb Olive oil
       1    Steak dried salt cod
       1    Ripe tomato (or dbl. amt.)
            - peeled, cored
            - and very coarsely chopped
            Salt and pepper to taste
   1 2/3 c  Short-grain rice
   Short-grain rice adds the perfect texture to this traditional dish from
   northern Portugal. The salt cod may eliminate the need for additional salt.
   BROWN THE ONION in the olive oil in a large heavy saucepan over moderate
   heat. Meanwhile, shred the cod, remove the skin and bones and wash but do
   not soak. Add the cod to the onion, cover and simmer for about 10 minutes.
   Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low
   heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan
   (add twice as much water as there is rice), season to taste with salt and
   pepper. When the water boils, add the rice and continue to cook on low heat
   until the rice is done--probably 25-to-30 minutes. Cover the kettle for the
   last half of cooking.