Viandas con Bacalao
Ingredients Click Picture to Enlarge
2 yautias (taro root)
2 chayotes (also known as Mirlition, vegetable pear)
2 malangas (root vegetable with brown skin and white or purple flesh)
2 papas (potatoes)
2 plátanos (plantain bananas)
2 yucas (cassava)
2 ñames (root vegetable with brown skin and white flesh)
2 apios (Not Celery-root veggie)
2 batatas (sweet potatoes)
1 large onion sliced into rings
Olive oil
2 hard-boiled eggs sliced
1 large avocado
1 large tomato sliced
1 lb. of bacalao (salted cod fish)
Directions
Bring the bacalao to a boil and change the water about two to three times. This removes the salt and cooks the bacalao at the same time.

While the bacalao is cooking, start washing, peeling and cutting the root veggies into 2-inch cubes.

Put the Rican veggies into a large bowl. Add some lemon drops to keep their color. This includes the yautía, yuca, ñame, sweet potatoes, malangas, bananas and apios, etc.

After all the veggies are peeled and cut, put all the veggies (except the potatoes and chayotes) in a big pot covered with water about 2 inches from the top. Cover with lid and boil for about 45 minutes or until the fork inserts into the veggies softly, but firmly. Boil them an extra 5 minutes if necessary.

Boil the potatoes and chayotes separate, since they will cook faster than the others. Do the fork test again. Boil them an extra 5 minutes if necessary.

Remove the pot from the burner.

By this time, your bacalao is done. Shred it and de-bone it carefully.

Serve your bacalao and your veggies on a big platter; place the onion rings, avocado and tomato slices and eggs around it.

Drizzle with plenty of olive oil and enjoy!!!!!!

BON APETITE………………………
Tips
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