Categories: Fish/sea, Portuguese 
      Yield: 4 servings 
  
  1 1/2 lb To 2 lb soaked dried cod *         10    Black olives 
      2 lg Onions, sliced                      4    Hard-cooked eggs 
      6 tb Butter                            1/2 c  Chopped fresh parsley 
      1 cl Garlic, minced                           Wine vinegar 
      3 lg Potatoes                                 Olive oil 
      2 tb Bread crumbs                             Fresh ground black pepper 
     10    Pitted green olives             
  
  * NOTE: To prepare dried cod, soak in cold water for about 24 hours, or 
  until it is completely moistened. Change the water two or three times. 
  Drain thoroughly. 
   
  Put the cod into a saucepan and add enough cold water to cover. Bring to a 
  boil, reduce the heat, and simmer for 15 minutes, or until the fish is 
  tender. Drain; remove skin and bones. Flake the meat with a fork into large 
  pieces. Saute the onions in 3 tablespoons of butter until they are tender 
  and golden in color. Add the garlic. Boil the unpeeled potatoes in salted 
  water. When they are tender (about 20 minutes), remove from the heat, put 
  under cold running water, and remove the skins. Drain and slice into 
  1/4-inch pieces. Preheat the oven to 350 deg.F. Grease a 1 1/2-quart 
  casserole with the remaining 3 tablespoons of butter. Arrange a layer of 
  half the potatoes, then half the cod, then half the onions. Sprinkle with a 
  little pepper and repeat the layering. Sprinkle the bread crumbs over the 
  top layer. Bake for 15 minutes, or until heated through and lightly 
  browned. Before serving, garnish the top with olives and eggs; sprinkle 
  with parsley. Serve with the wine vinegar and oil in cruets and black 
  pepper in a small dish. 
                           (Prisoner's Base) 
   
  SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 
  Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress 
  #72-75754 1973 Posted by: Bob Emert