Categories: Fish/sea, Portuguese 
      Yield: 4 servings 
  
      1    Onion                                    - peeled, cored 
           - peeled and thinly sliced               - and very coarsely chopped 
      4 tb Olive oil                                Salt and pepper to taste 
      1    Steak dried salt cod            1 2/3 c  Short-grain rice 
      1    Ripe tomato (or dbl. amt.)      
  
  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. 
   
  JEAN ANDERSON 
   
  PRODIGY GUEST CHEFS COOKBOOK