Prep 30 mins
Cook 2 hrs
Bacalao is codfish that has been salted and dried to presrve it. It needs to be soaked in water overnight to remove the salt and to reconstitute the fish. It has a very distinctive flavor. Found this in Three Guys from Miami cook Cuban with some tweaking, of course.
- 1 1⁄2 lbs dried salt cod fish (bacalao)
- 4 medium potatoes, sliced thin
- salt, for potato, to taste
- freshly ground coarse black pepper, to taste (for potatoes)
- crushed red pepper flakes, to taste (for potatoes)
- freshly grated asiago cheese, to taste (optional)
- 2 large yellow onions, sliced
- 1 green bell pepper, sliced in rings
- 1 red bell pepper, sliced in rings
- 4 garlic cloves, peeled and minced
- 1⁄2 cup water
- 1⁄2 cup white wine
- 1⁄3 cup olive oil
- 2 tablespoons lime juice
- 1⁄2-3⁄4 cup chunky tomato sauce
- 1 -2 dash Tabasco sauce (a dash or two)
- Soak bacalao overnight.
- Cover with water and cook until fish is soft.
- Drain water and crumble fish.
- In a flat casserole, line the bottom with sliced potatoes.
- Salt, freshly ground coarse black pepper, and a pinch of crushed red pepper flakes to season the potatoes.
- Add fresh grated Asiago cheese, if using, I have found that it adds another dimmension of flavor.
- Cover the potatoes with bacalao, then a layer of onion slices, then the minced garlic, and the green pepper rings.
- Whisk together the water, wine, oil, lime juice, tomato sauce and Tabasco.
- Pour this mixture over the casserole.
- Bake in the oven, uncovered at 375°F for approximately 30 minutes.
- It's done when the potatoes are cooked through.
- Garnish the top with red bell pepper slices.