Codfish With Root Vegetables (bacalao Con Viandas)
Codfish with Root Vegetables, known as Bacalao con Viandas in Puerto Rican Cuisine, is a hearty and flavorful dish that combines salted codfish with a variety of root vegetables. This traditional recipe is a staple in Puerto Rican households and is perfect for a comforting and satisfying meal.
Ingredients
- 1 lb salted codfish, soaked and flaked
- 2 large yams, peeled and diced
- 2 green plantains, peeled and sliced
- 1 lb yautia (taro root), peeled and cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 can tomato sauce
- 1/4 cup olive oil
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/4 cup chopped cilantro
- 2 cups water
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, and sauté until the vegetables are soft.
- Add the flaked codfish to the pot and cook for 5 minutes, stirring occasionally.
- Stir in the tomato sauce, oregano, and black pepper. Cook for another 5 minutes.
- Add the yams, green plantains, yautia, and water to the pot. Cover and simmer for 20-25 minutes, or until the root vegetables are tender.
- Garnish with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 10g
Supplies
Large pot Cutting board Knife Wooden spoon
Tools
Potato peeler Can opener
Serving suggestions
Serve the Bacalao con Viandas with a side of white rice and a fresh green salad for a complete meal.
Tips & tricks
Soaking the salted codfish in water for several hours or overnight is essential to remove the excess salt before cooking.
Cost
$15