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Viandas con Bacalao - Salt Cod Fish With Tropical Root Vegetables


Viandas con Bacalao - Salted Codfish With Root Vegetables

Viandas con Bacalao - Salted Codfish With Root Vegetables

Photo © Hector Rodriguez. Licensed to About.com.
Viandas con Bacalao are tropical root vegetables mixed with bacalao (salted codfish). Viandas con Bacalao makes a nice low fat lunch or serve with rice for a full meal.

To prepare the bacalao filet for this recipe you will have to soak the fish for several hours to remove the salt, then cook and de-bone the filet.


  • 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


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

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