Provincetown Portuguese Cookbook

Peixe

Spicy Salt Cod Cakes with Chouriço and Stewed Fava Beans | Essence - Rustic Rub | Cod Fish Cakes | Boiled Codfish Dinner | Codfish Casserole | Cod Fish Salad | Brazilian Fish Stew | Marinated Fish Steaks in Spicy Wine Sauce | Tim's Portuguese Codfish | Amêijoas Na Cataplana | Amêijoas Bulho Pato | Sea Clam Casserole | Portuguese Clams and Rice | Moon's Mussels | Shrimp Cake | Catfish Vinho D'Alhos | Joyce's Stuffed Flounder | Clara's Flounder | Stuffed Squid | Madeira Squid Stew with Couscous | Tillie's Mackerel | Portuguese Fish Bake

Maria B. Janoplis

Michelle Janoplis Lisbon said that except for the one-pound box of dried, salted cod which serves approximately four people, her mother Maria had no proportions for this recipe, creating it as she went along with left over ingredients. Layered like a Cobb salad in a clear glass bowl or arranged on a large platter, use your imagination and the contents of your pantry to create a lovely salad that would be perfect on a hot summer day.

1 lb. dried, salt codfish

2 large potatoes, cooked and sliced

1 medium onion, sliced

4 hard boiled eggs, chopped

2 cups French cut string beans, steamed

Chopped fresh parsley

Green olives

Salt and pepper

Portguese olive oil

Red wine vinegar

Prepare the fish by soaking in cold water over night. Drain and rinse the fish. Place it in a kettle, cover with water and cook. When the fish has cooled, layer it with the potatoes, onions, eggs and green beans in a bowl or arrange on a platter. Season with salt and pepper. Sprinkle with the olive oil and vinegar and garnish with green olives and a generous handful of chopped, fresh parsley.

Serves 4.