Little Zero's Baked Codfish

Jorge: Bacalao is cod that has been salted and dried to preserve it.

Glenn: The best bacalao comes from Norway.

Jorge: Bacalao needs to be soaked in water overnight to remove the salt and reconstitute the fish.

Glenn: 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!

1 1/2 lbs bacalao (dried salted codfish)

4 medium potatoes sliced thin

Salt for potatoes

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 can tomato sauce

Dash or two of Tabasco sauce

Soak bacalao overnight. Drain. 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 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.

Ingredients

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This painting represents the dual culture of Cuban-Americans here symbolized by both the traditional espresso coffee pot -- for those cafe con leches -- and the ubiquitous American drip coffee maker, which is found in offices, work sites, and most American homes.

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Dimensions: 16"x 24"

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