Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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