INGREDIENTS

1. 1 1/2lbs driedsalt cod fish(bacalao)
2. 4mediumpotatoes, sliced thin
3. salt, for potato, to taste
4. freshly groundcoarse black pepper, to taste(for potatoes)
5. crushed red pepper flakes, to taste(for potatoes)
6. freshly gratedasiago cheese, to taste (optional)
7. 2largeyellow onions, sliced
8. 1green bell pepper, sliced in rings
9. 1red bell pepper, sliced in rings
10. 4garlic cloves, peeled and minced
11. 1/2cupwater
12. 1/2cupwhite wine
13. 1/3cupolive oil
14. 2tablespoonslime juice
15. 1/2-3/4cup chunkytomato sauce
16. 1-2dashTabasco sauce(a dash or two)

DIRECTIONS

1. Soak bacalao overnight.
2. Drain.
3. Cover with water and cook until fish is soft.
4. Drain water and crumble fish.
5. In a flat casserole, line the bottom with sliced potatoes.
6. Salt, freshly ground coarse black pepper, and a pinch of crushed red pepper flakes to season the potatoes.
7. Add fresh grated Asiago cheese, if using, I have found that it adds another dimmension of flavor.
8. Cover the potatoes with bacalao, then a layer of onion slices, then the minced garlic, and the green pepper rings.
9. Whisk together the water, wine, oil, lime juice, tomato sauce and Tabasco.
10. Pour this mixture over the casserole.
11. Bake in the oven, uncovered at 375°F for approximately 30 minutes.
12. It’s done when the potatoes are cooked through.
13. Garnish the top with red bell pepper slices.
14. Enjoy!

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