Codfish with Root Vegetables, Viandas con Bacalao Recipe

Description
Reviews

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.

Share this Product

More from this collection

Alcapurrias Recipe

$ 0.00

Arañitas Recipe

$ 0.00

Broccoli and Cheese Recipe

$ 0.00

Canoa de Platano, Plantain Canoe Recipe

$ 0.00