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.