Puerto Rican Bacalao Encebollado con Viandas | Saltfish, Green Bananas & Caribbean Root Vegetables

salted cod

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Canned tuna is more affordable and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive.

Boil salted Pollock fillets for 25 minutes to remove excess salt; drain and boil for an additional 10 minutes if still too salty.

Prepare frozen root vegetables by boiling until tender, adding a generous amount of salt to the water.

Boil green bananas separately for 10 minutes in the same water used for the root vegetables.

In a pan over medium-high heat, sauté sliced white onion and optional green bell pepper until halfway cooked.

Add flaked salted Pollock to the pan and stir gently.

Add extra virgin olive oil gradually while stirring.

Season with ground black pepper (optional) and continue cooking until onions and peppers are tender.

Add stuffed Spanish olives and stir until everything is well combined and tender.

Combine the cooked viandas with the bacalao mixture in the pan and mix well.

Set heat to low, cover the pot, and let it sit until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level: