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
- 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.