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How to make the Best Viandas with Bacalao in 30 Minutes

Viandas con bacalao

Mary
Discover the secret to the best viandas with bacalao in just 30 minutes! Perfect for busy nights when you want something flavorful. Get cooking!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Caribbean, Latin American
Servings 4 Serves

Ingredients
  

  • 300 g Bacalao (salted cod)
  • 2 cups Yuca (cassava), peeled and chopped
  • 2 medium Sweet potatoes, peeled and chopped
  • 1-2 Plantains, peeled and sliced
  • 1 small Onion, chopped (optional)
  • 2 cloves Garlic, minced
  • 2 tbsp Olive oil
  • Salt & pepper to taste

Instructions
 

  • Prepare the Bacalao: Rinse and soak the bacalao overnight. Boil for 10 minutes, drain, and shred.
  • Boil the Viandas: In a large pot, boil yuca, plantains, and malanga for about 15-20 minutes until tender.
  • Sauté Aromatics: In a pan, heat olive oil and sauté garlic, onions, and bell peppers.
  • Make the Sauce: Add tomato sauce, vinegar, and seasonings. Stir in the shredded bacalao and let simmer.
  • Combine & Serve: Drain viandas and top with the bacalao mixture. Enjoy!
Keyword Bacalao, budget-friendly, Comfort food,, Family Meal, Hearty, quick dinner, Root Vegetables, Salted Cod, Viandas
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