Bacalao with Vianda and Rice {Recipe}

bacalao with vianda and rice ecoetsy When Myra and I posted tandem tutorials – how to make disposable bowl with banana leaves and my recycled picnic blanket – I saw her eating lunch in her banana leaf bowl and it looked delicious.

And I thought it would be great to explore yummy ethnic dishes, especially if you can buy the ingredients locally. So I asked Myra, a Puerto Rican native, what else she’d like to eat in her banana bowl. And she shared this delicious dish that uses only natural ingredients that she grew up on. What’s even better – you can easily find the ingredients here in the U.S.

Let’s visit Puerto Rico for a moment and see what Myra is cooking up in her kitchen.

Bacalao with Vianda and Rice

This is by far my favorite meal.  It reminds me of my grandmother – Mai – for this was a staple meal in our house.

What is Bacalao?

It’s dehydrated and salted pollock.  It’s really easy to prepare and one package is enough to feed either a large group of about 12 people or enough for a few meals for a single person. This is how one company’s package looks like.

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Ensalada de Bacalao (Pollock Salad)

Ingredients:

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  • Dehydrated Pollock (Usually found in the refrigerated section with International Foods about $6 for a package)
  • Onions
  • Red Pepper
  • Olives
  • Roasted Peppers
  • Extra Virgin Olive Oil
  • Vinegar

Instructions
1. Soak the pollock in water for about 2 hours or overnight – changing the water after a  few hours if soaking  overnight (do this to remove the excess salt used in the dehydration process).
2. Once soaked, dump out the water and add about 2 – 3 cups of water to a small pot.
3. Add the soaked pollock to the small pot and boil on medium heat for about 10 minutes.

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4. Remove the pollock from the pot and transfer to a bowl.  Use a fork to break the pollock up.

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5. Dice a few pieces of onion, pepper and roasted pepper.

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6. Add 2 tbsp Olive Oil and 1 tsp vinegar to a small pan. Turn burner on to low heat. Add diced veggies to the pan and saute for about 5 minutes. (I add a bit of kosher salt to the pan)

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7. Add Olives to the Pollock in the bowl, then add the sauteed veggies.

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8. Add about 1 tbsp of olive oil to the pollack and veggies. Mix and cool.

Vianda
I usually eat Bacalao with Vianda and rice – pictured is Yautia Lila (about $0.59 per piece in my part of the world).

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Cut it bite size and Just boil in salted water like you would a potato.

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Rice
2 cups water
1 cup rice
Salt to taste
1 capful of olive oil
Makes 2 servings.

Add all ingredients to a pot, cover and cook at medium-low heat for about 20 minutes. bacalao12

And now, you have Bacalao with Vianda and Rice!

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Love from Puerto Rico, courtesy of Myra of Herban Luxe!