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Bacalao Casserole (Photo by Cherie Querol Moreno)

Ingredients:

4-5 cloves crushed garlic
1 large onion
1 red bell pepper
1/2 cup olive oil
1/4 tsp. Cayenne pepper
1 lb. presoaked and drained bacalao
1/2 cup of dry white wine
3-4 tbsp of tomato paste
1 cup of water
2 large peeled and cubed potatoes
Parmesan cheese
Finely chopped parsley

Procedure:

Over medium heat, sauté 4-5 cloves crushed garlic, 1 large onion and 1 red bell pepper cut into thin slices in 1/2 cup olive oil until onion is translucent. Add 1/4 tsp. cayenne pepper and stir well.
Add 1 lb. presoaked and drained bacalao and 1/2 cup of dry white wine. Allow wine to release its alcohol, about 5 minutes.
Over low heat add 3-4 tbsp of tomato paste and 1 cup of water, cover and simmer about 15 minutes.
In a separate skillet fry 2 large peeled and cubed potatoes in oil until golden brown. Drain and add to the bacalao mixture. Salt and pepper to taste. Let the mixture cook till flavors have melded and oil starts forming on top.
Transfer to a baking dish. Make a mixture of bread crumbs, Parmesan cheese and finely chopped parsley and sprinkle over everything. Drizzle extra virgin olive oil on top, bake 15 minutes. Then dig in!