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
1. Soak bacalao overnight. Drain. Cover with water and cook until fish is soft. Drain water and crumble fish.
2. 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.
3. 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.