Bacalao a la Vizcaína

Ingredients

 * 1 pound of fresh codfish filets (ideally) or canned or salted codfish. If you must use salted codfish, boil in a pint of water for one or two minutes, drain, add fresh water and repeat, boiling and rinsing until the fish is rid of salt taste to your personal satisfaction. With a fork, tear the codfish meat into shreds.
 * ½ cup olive oil (preferably) or your favorite cooking oil
 * 2 large onions
 * 1 large green pepper
 * 1 teaspoon of butter or margarine
 * ½ cup tomato sauce
 * ½ cup medium-sized olives, stuffed with peppers or onions, or your favorite
 * 1 tablespoonful of capers
 * 1 tablespoonful of ground garlic
 * 2 large red, ripe peppers, sliced lengthwise
 * 1 pound of cooking potatoes. to enhance the appearance of your dish, select neatly oval-shaped potatoes; slice them on their sides to make almost-round pieces, each about as thick as your index finger.
 * ⅓ cup of raisins. this is a key ingredient in the aroma and the taste. modify at your discretion.
 * 1 ounce of grain vodka (optional)

Directions

 * 1) Lightly sauté the onions, garlic, and peppers on a few drops of oil mixed with butter or margarine.
 * 2) Add the vodka.
 * 3) Add the tomato sauce.
 * 4) Add the raisins and capers.
 * 5) Blend the codfish in to produce a fairly uniform paste.
 * 6) Follow a style similar to preparing lasagna.
 * 7) Line your vessel with a small amount of oil.
 * 8) Place alternate layers of sliced potatoes and the blended paste.
 * 9) Pour the remaining oil to cover the whole surface.
 * 10) Cook over low flame for about thirty minutes.
 * 11) If using the oven, make sure it is preheated to 250°F and bake for 20 minutes.
 * 12) Cook over low flame for about thirty minutes.
 * 13) If using the oven, make sure it is preheated to 250°F and bake for 20 minutes.
 * 14) Serve on your favorite pasta, cooked as plainly as possible, or on white rice, and your favorite fresh salad.
 * 15) Serve with white wine for a romantic Spanish dinner.