Bacalao Con Vianda

 

If you’ve ever visited Puerto Rico or had the pleasure of sharing a meal with a Puerto Rican family, chances are you’ve encountered this dish. Bacalao con Vianda is a 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.

So, let’s get cooking!

---

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

1. 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.
2. 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.
3. 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.
4. Add Flavors: Stir in the tomato sauce, vinegar, capers, and olives. Cook for another 5 minutes, allowing the flavors to meld together.
5. 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.
6. Garnish: Sprinkle chopped cilantro on top for a fresh burst of flavor.

Preparing the Viandas

1. 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.
2. 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!

---

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.

---

Final Thoughts

Bacalao con Vianda is more than just a meal; it’s a taste of Puerto Rican tradition and culture. Whether you’re sharing it with family or savoring it on your own, this dish is sure to bring comfort and satisfaction. I hope this recipe brings a little bit of Puerto Rico to your kitchen.