Cerito's Bacalao Al Horno - Little Zero's Baked Codfish

• 1 12 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
• 12 cup water
• 12 cup white wine
• 13 cup olive oil
• 2 tablespoons lime juice
• 12-34 cup chunky tomato sauce
• 1 -2 dash Tabasco sauce (a dash or two)

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 375F 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!

salt, potatoes, salt, freshly ground coarse black pepper, red pepper, asiago cheese, yellow onions, green bell pepper, red bell pepper, garlic, water, white wine, olive oil, lime juice, tomato sauce, tabasco sauce

Taken from www.food.com/recipe/ceritos-bacalao-al-horno-little-zeros-baked-codfish-207703 (may not work)