
Codfish with Root Vegetables, Viandas con Bacalao Recipe
Ingredients:
- 1 lb cod, salted
- 1 potato, boiled and cubed
- 1 yautia, boiled and cubed
- 1 batata, boiled and cubed
- 1 ñame, boiled and cubed
- 1 malanga, boiled and cubed
- 1 yuca, boiled and cubed
- 1/2 yellow onions, julienne
- 1 ripe avocado, sliced
- 2 eggs, boiled and sliced
- Olive oil to taste
- Vinegar to taste
- Salt to taste
- Pepper to taste
Procedure:
Desalt the cod by soaking in water overnight, refrigerated, changing the water at least three times. Cut the cod into chunks about 1" square and place in a pan with water to cover. Bring to boil and cook for 3 minutes. Drain and rinse. Arrange the bacalao in a bed of the potato, yautia, batata, ñame, malanga and yuca. Drizzle with oil and vinegar to taste. Season with salt and pepper. Top with onions, avocado and eggs.
Customer Reviews
Based on 1 review
Write a review
Customer Reviews
Based on 1 review
Write a review