Part 1: Cod Fish Salad with Cassava and Yautia in Escabeche (or Ensalada de Bacalao con Yuca y Yautia en Escabeche)

This is Part-1 of a 2-Part post that will include separate recipes that are just as yummy.
 
Recipe #1: Pickled Yuca and Yautia.  
Recipe #2: Salted Cod Fish Salad. 
 
The reason why I split the dish in two is to make it easier on you, since combined I classify them as advanced, therefore, not that easy to make. You can cook either recipe one day and refrigerate. Then make the second recipe the following day and dinner will be ready in no time.  
 
Recipe #1: Pickled Yuca and Yautia Recipe
 
Approximate Prep and Cooking Time: 45 Minutes
Approximate Cost: $10.20 or $5.10 per serving
Difficulty Level: ____Easy ___Intermediate   X    Advanced
Servings: 2 +
 
Ingredients for Pickled Yuca
½ bag of Yuca (@ $2.69 Wegmans) ($1.35)
½ bag of Yautia (@$3.48) ($1.74)
1 large onion, sliced (.40)
3 large elephant garlic (.35)
¼ cup Angie’s Basting Oil or EVOO ($1.25)
1/8 cup of Red Wine Vinegar (.25)
1tsp. Adobo (.20)
Dried Oregano
Peppercorns
Bay leaves
Salted water to taste to boil both, Yuca and Yautia (.15)
 
Directions

1. Add water and salt to taste to a saucepan and bring it to a boil.
2. Carefully add the frozen pieces of Yuca and Yautia. Cook according to package directions to obtain soft and tender veggies. When tender, drain and set aside.
3. While they cook, chop the onion and garlic.
4. Add my basting oil (or olive oil) to a skillet, sauté the sliced onion and chopped garlic. Once translucent, add Adobo, oregano, peppercorns, vinegar and bay leaves.
5. Cut the Yuca and Yautia in about 2” pieces and add them to the onion/garlic mix.
6. Mix well and cook for about 5 minutes in med-low, until the flavors are absorbed by the veggies. Set aside until ready to serve.