Bacalao a la Vizcaina

This is a delicious recipe for Bacalao, also known as Cod fish. The Bacalao is bought in the form of salt-dried fillets and therefore must be soaked in water for a couple of days before cooking. Mexicans eat this dish on special occasions such as X-mas, New Years' Eve and Easter. So why don't you try it this Easter?

Ingredients

• 1 ½ to 2 pounds of Bacalao, curred in salt
• 4 to 5 medium size potatoes cut in rounds
• 1 large jar of pimentos
• 1 ½ small cans of tomato sauce
• 2 large onions cut in rounds
• 2 to 3 green peppers cut in rounds
• 5 garlic cloves
• ¼ cup dry white wine
• Chopped parsley
• ½ tsp. pepper
• 1 small bay leaf
• All purpose flour
• Olive oil
• ¼ tsp oregano

Method

1. This dish is assembled like lasagna, so you will need to prepare the separate pieces before putting it all together.
2. Place Bacalao is a water bath for 24 hours, changing the water 1 time. Reserving the water, drain the Bacalao. In a medium to large pot, cook potato rounds and Bacalao in the reserved water. Add more fresh water if need, in order to submerge the food completely.
3. Once cooked (about 15 minutes) remove Bacalao and continue to cook the potatoes until done, but still firm enough to hold its shape. Drain and discard the water.
4. Lightly flour the pieces of Bacalao and set aside.
5. In a large skillet heat olive oil. Add the onions, green peppers, oregano, garlic, pepper and bay leaf. Sauté until par cooked. Next add the tomato sauce and the wine. Cook at a low to medium heat for 10 to 15 minutes.
6. In a glass rectangular dish you will assemble your meal. Start with a layer of potatoes to cover the bottom of the pan. Next add the peppers mixture to just as you would a tomato sauce for a lasagna. Next, a layer of Bacalao, then peppers etc. Lastly, add the spices to the top to finish the dish. 
7. Bake in a 300 oven for 45 minutes.

(Source: bakespace.com)