Categories: Fish, Portuguese 
      Yield: 4 servings 
  
      2 lb Salt cod; soaked 
      2 lg Onion; sliced 
      6 tb Butter 
      1    Garlic clove; minced 
      3 lg Potato 
      2 tb 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 
  Submitted By SAM WARING   On   MON, 
  20 NOV 1995 145802 GMT