Salted Codfish With Root Vegetables (Viandas con Bacalao)

This is a recipe for Salted Codfish With Root Vegetables, which is a dish that has its roots in the Caribbean and is also known as Viandas con Bacalao.

Your success on making this dish will depend on where you live and how easy it is to procure the required root vegatables – but tracking them down is well worth the effort as this dish is an incredible way to eat codfish.

Ingredients Required:

  • 1 medium yautía (washed, peeled, and cubed)
  • 1 large potato (washed, peeled, and cubed)
  • 1 medium yuca (washed, peeled, and cubed)
  • 1 small ñame (washed, peeled, and cubed)
  • 1 pound bacalao filet (cooked and de-boned)
  • 1 medium red onion (sliced into rings)
  • 2 roma tomatoes (sliced)
  • 1 avacado (cut into slices)
  • 10 to 15 manzanilla olives (stuffed)
  • salt and pepper to taste
  • vinaigrette dressing

How to Cook:

  • Wash, peel, and cube the yautía, potato, yuca, and ñame into equal size pieces.
  • Boil the viandas (root vegetables) in salted water until fork tender.
  • Drain the viandas and place in a salad bowl.
  • Stir in the cooked and de-boned bacalao.
  • Salt and pepper to taste.
  • Garnish with sliced onions, tomatoes, avacado, and olives.
  • Serve hot or cold (whichever you prefer) and tope with vinaigrette dressing.

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