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

Name: Cerito's Bacalao Al Horno - Little Zero's Baked Codfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup water; ½ cup white wine; ⅓ cup olive oil; 2 tablespoons lime juice; 12-¾ cup chunky tomato sauce; 1 -2 dash Tabasco sauce (a dash or two)

Servings: persons

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
½ cup water
½ cup white wine
⅓ cup olive oil
2 tablespoons lime juice
12-¾ 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!

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Cerito's Bacalao Al Horno - Little Zero's Baked Codfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions