Bacalao con Vianda
Bacalao con Vianda is a traditional Puerto Rican staple in many homes, often enjoyed during Lent but cherished all year round. The combination of the tender, salty bacalao with the earthy viandas creates a perfect balance that’s sure to satisfy your taste buds.
Ingredients
For the Bacalao
- 1 lb salted codfish bacalao
- 1 medium onion thinly sliced
- 1 bell pepper thinly sliced (any color you prefer)
- 2 cloves garlic minced
- 1/4 cup olive oil
- 1/4 cup tomato sauce
- 1 tablespoon vinegar
- 1 tablespoon capers optional
- 1/4 cup sliced olives optional
- Fresh cilantro chopped (for garnish)
For the Viandas
- 1 lb yuca cassava, peeled and cut into chunks
- 1 lb yautía taro root, peeled and cut into chunks
- 2 green bananas peeled and cut into chunks
- 1 lb malanga similar to taro, peeled and cut into chunks
- Salt to taste
Instructions
Preparing the Bacalao
- Desalt the Bacalao: Start by desalting the salted codfish. Rinse the bacalao under cold water to remove excess salt. Then, place it in a large bowl of water and let it soak for at least 4 hours, changing the water every hour. For best results, soak overnight in the refrigerator.
- Boil the Bacalao: After soaking, drain the water and place the bacalao in a pot with fresh water. Bring it to a boil and cook for about 10 minutes. Drain and let it cool slightly. Once cooled, flake the bacalao into bite-sized pieces, removing any bones or skin.
- Cook the Bacalao: In a large skillet, heat the olive oil over medium heat. Add the sliced onions, bell peppers, and garlic. Sauté until the onions are translucent and the peppers have softened.
- Add Flavors: Stir in the tomato sauce, vinegar, capers, and olives. Cook for another 5 minutes, allowing the flavors to meld together.
- Combine and Simmer: Add the flaked bacalao to the skillet, stirring gently to combine. Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Garnish: Sprinkle chopped cilantro on top for a fresh burst of flavor.
Preparing the Viandas
- Boil the Viandas: Fill a large pot with water and add a generous amount of salt. Bring it to a boil, then add the yuca, yautía, green bananas, and malanga. Cook until the viandas are tender, about 20-30 minutes. They should be easily pierced with a fork but not falling apart.
- Drain and Serve: Once cooked, drain the viandas and set them on a serving platter.
Serving
- To serve, place a portion of the boiled viandas on a plate and top with a generous helping of bacalao. This dish is traditionally enjoyed with a drizzle of olive oil over the viandas and a side of avocado or a simple salad. The combination of the tender viandas and the savory bacalao is a match made in heaven!
Video
Notes
Tips and Variations
- Adding Vegetables: Some people like to add root vegetables like potatoes or squash to the viandas mix. Feel free to get creative!
- Spice It Up: If you enjoy a bit of heat, add some sliced jalapeños or a dash of hot sauce to the bacalao mixture.
- Make It a Stew: For a more brothy version, add some fish or vegetable stock to the bacalao mixture and simmer until it thickens slightly.