SC - "cabelho" fish recipe?

[ana l. valdes]

Sorry, it was certain a misspelling. The vegetable is parsley, of
course. And the dish have different names in different cultures. In
Spanish its called bacalao, in Portuguise cabelho. But all its about the
same fish, dried cod. When you buy it, its very similar to jerky, long
and wide irregular chunks, hanging often from the roof.
I can try to find some pictures if you want.
By the way, i found a wonderful recipe from Nero Wolfes cookbook, the
recipe is called "portugese salt cod":


           NERO WOLFE'S BACALHAU (PORTUGESE SALT COD) 
                               Dato - Date: 
                                        18-02-1997 
                                                av - by : 
                                                       Lasse Jenssen
(lasse.jenssen at graficonn.no) 


                                                 Oppskrift - Recipe


Ingredienser - Ingredients: 

     1 1/2 to 2 lbs soaked dried cod 
     2 lg Onions, sliced 
     6 tb Butter 
     1 cl Garlic, minced 
     3 lg Potatoes 
     2 tb Bread crumbs 
     10 Pitted green olives 
     10 Black olives 
     4 Hard-cooked eggs 
     1/2 c Chopped fresh parsley 
     Wine vinegar 
     Olive oil 
     Fresh ground black pepper 


Framgangsmåte - Description 

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.

In this url you can find more recipes around the same topic:
http://graficonn.no/webhotell/oppskrifter/Bacalao.html
I forgot the Norwegians and the Newfoundlanders are also big consumers
of bacalao.
Greetings from
Ana L. Valdés

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