Viandas con Bacalao – Salt Cod With Tropical Root Vegetables

Viandas con Bacalao  is an “Heirloom” recipe That goes way back in my families history. Whenever my mother makes this she knows that she must call me and my sister or …else! The only way to describe Vianda is to say it is like potato salad with little bits of cod. This recipe contains an assortment of Caribbean root vegetables, plantains and salt cod. Vianda is so easy to make once you have found all of the ingredients. I was able to find them all at a local Latin American food store. The final result was well worth the search. I would like to know if you think you will try this recipe so I know if I should publish more like it, you can let me know by clicking the like button or by leaving  me a comment. Thank you in advance, Renee Lalane A special thanks goes out to my mom (Ann Lalane) for teaching me this recipe. She also assisted me in the production of this blog recipe.  


2 lbs. boneless salt cod (bacalao)

1 large Red onion (cut in half and thinly sliced)

3 cups of olive oil

1 cup of red wine vinegar

1 tsp fresh ground black pepper

2 green plantains

2 ripe plantains (yellow with a lot of black spots to almost all black)

1 lb. Batata ( Caribbean white sweet potato)

½ lb. piece of peeled Calabaza, (West Indian Pumpkin) cut into  2″ pieces

1 package  Goya frozen Yuca 1 package Goya  frozen Yautia 1 package Goya  frozen Ñame 1 ripe avocado sliced

Cherry tomatoes or tomato wedges for garnish    

I begin by bringing 2 pots of water to a boil(1 large pot and 1 medium size pot). Then I rinse the salt off the cod under running cold water for 1 minute. Then I place cod into a large pot of boiling water.   After 5 minutes I remove the cod from the pot. Save the water in the pot to use for boiling the root vegetables. Then I place the cod into a small bowl of cold water for 20 minutes. This will remove more salt from the cod. At this point you can taste the cod and it should still be just slightly salty.   Then I shred the cod with my fingers into small bite sized pieces and place into a small bowl.   Then I add the onions, oil, vinegar  and black pepper. Toss to combine and set aside to marinate for at least 1 hour.   Cut all the plantains in half and remove the ends. Do not peel yet.   Then I peel and quarter the Batata.  Place the all the Plantains  into the small pot of boiling water for 20 – 30 minutes or until fork tender. The reason for boiling the plantains separately is because the skin will release some of the green coloring which would discolor the other vegetables.Then I put the Batata, Calabaza, Yuca, Yautia and Ñame into the large pot of reserved water that had been used to boil the cod. Boil for 30 to 45 minutes or until fork tender. After about 30 minutes start testing the smaller pieces for doneness. They are done when a knife go in and out easily. As they are done cut into bite sized pieces and place into large bowl.   When the plantains are done remove them from the pot and when they are cool enough to handle peel and slice 1” thick. Add the plantain slices to the bowl of root vegetables.   Add the cod mixture to the bowl of boiled vegetables and toss gently. It should have a slightly glossy sheen. Add additional oil if necessary.   Place mixture into individual bowls and top with thin slices of avocado and garnish with cherry tomatoes. I like to drizzle each salad with additional olive oil and a splash of red wine vinegar as they are being served.

Viandas con Bacalao


About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

8 Responses to Viandas con Bacalao – Salt Cod With Tropical Root Vegetables

  1. I will give it a try


  2. marisantos04 says:

    Renee, I’ve been following your recipes for a while, both on your blog and Wepaville! Living in Minnesota makes me long for my roots and yes, I am a true Puerto Rican cook! Thanks so much for the recipes – love the photos and the simplified instructions! Also, thank you for liking my portfolio blog last December. I abandoned it for a while because I became a bit overwelmed as to how to post and what to post. But now I’m going at it again and will get it up and running this time! Best to you with your blog and again, thank you for sharing awesome recipes with us!!!


    • Renee Lalane says:

      I am so glad you are enjoying the recipes. I have been sick for a while and have not been publishing any new recipies for a while but I will start again this week! Send me a link to your blog


  3. Di says:

    I’ve been craving this! My abuela died a few months ago, she used to make this for me, now I can share it with the rest of my family, Many thanks!!


  4. jona says:

    Yes more recipes please. I am anxious to try thing one tonite!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: