Bacalao con Vianda/Salted Cod Fish with roots and vegetables
- Coach Mira Johnson
- Sep 30, 2025
- 2 min read
If there's a recipe that reminds me of my Abuela, is this one. Bacalao con Vianda has a nostalgic flare, because I remember how much joy my grandma had when she made and sat down to have a plate of salted cod (bacalao), served in a bed of lettuce and tomato salad and drizzled with olive oil. Her favorite 'vianda' was the 'yautia lila', a purple variation of taro root. Of course, the, malanga, and calabaza had their place in our plates too. And a perfectly ripe slice of avocado, made it a really good day!
The Orange County Library System gracefully invited me to recreate this memory filled dish. Watch the video for all instructions and I hope you Enjoy this dish as much as my grandma did!
Ingredients
• 1 taro root, peeled
• 1 malanga root, peeled
• 1 chayote squash
• 1 plantain, green
• ¼ pumpkin (Calabaza)
• ¼ tsp salt
• 1 lb. cleaned and cooked, salted cod fish (dried bacalao found at most grocery stores)
• ½ red or white onion, julienned
• 1 sliced tomato
• ¼ yellow pepper, julienned
• ¼ red pepper, julienned
• 2 tbsp extra virgin olive oil
• 2 tbsp of white vinegar
• 2 garlic cloves crushed
• 5 to 7 green olives
• 2 boiled eggs
• 1 avocado
• Choice of lettuce
• Extra virgin olive oil for drizzling
• 2 tsps. Adobo’ Zon Original
Pinch of salt and pepper to taste
Optional
Add the following to the boiling viandas for added flavor
• 3 bay leaves
After plating top with:
• 1 tbsp of chopped parsley
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