Little Zero's Baked Codfish
Jorge Castillo: Bacalao is cod that has been salted and dried to preserve it.
Glenn Lindgren: The best bacalao comes from Norway.
Jorge Castillo: Bacalao needs to be soaked in water overnight to remove the salt and reconstitute the fish.
Glenn Lindgren: You might wonder, why not just use fresh cod? Well the preserving process gives bacalao a distinctive flavor. Using real bacalao is essential in this recipe!
In a flat casserole, line the bottom with sliced potatoes. Salt the potatoes with a shaker. 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.
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