Codfish with Root Vegetables, Viandas con Bacalao Recipe

Description
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Ingredients:

1 medium yautía
1 large potato
1 medium yuca
1 small ñame
1 lb bacalao
1 red onion
2 roma tomatoes
1 avocado
Salt to taste
Pepper to taste
Olive oil
White vinegar

Procedure:

Wash, peel, and cube the yautía, potato, yuca, and ñame into equal size pieces. Boil the viandas 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. Slice the onions, tomatoes, avocado and add them to the mix. Serve hot or cold and top with olive oil and vinegar.