Bacalao

Ingredients

500 gr salt cod
2 slices onion
85 gr butter
1 garlic clove
3 potato
14 gr bread crumbs
10 green olive
10 olive
4 egg
14 gr parsley

Instructions

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 cm pieces. Preheat oven to 180ÂșC . Grease a 1- half 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 Submitted By SAM WARING On MON, 20 NOV 1995 145802 GMT