MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: BACALHAU
  Categories: Fish, Portuguese
       Yield: 4 servings
  
       2 lb Salt cod; soaked
       2 lg Onion; sliced
       6 T  Butter
       1    Garlic clove; minced
       3 lg Potato
       2 T  Bread crumbs
      10    Green olive, pitted
      10    Olive, black
       4    Egg; hard-cooked
     1/2 c  Parsley, fresh; chopped
            Wine vinegar
            Olive oil
            Pepper, black
  
   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. 
   
   Saute the onions in half the butter until they are tender and golden. 
   Add the barlic.  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 pieces. 
   
   Preheat oven to 350 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 on the side. 
   
                                          -- The Nero Wolfe Cookbook
                                             per Sam Waring
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