Porrusalda with cod, traditional recipe

The porrusalda It is a traditional dish cooked in the Basque Country and Navarra based on the leek. And it is that porru salda is nothing but a broth mixture of coarsely chopped vegetables in which it is common to find crumbled cod, previously desalted.

"Leek broth" that's the literal translation of Porrusalda. A fantastic and very digestive snack to tone the body in the cold northern winter. A recipe that is also very easy to prepare and inexpensive that only requires good raw materials. Do you dare to prepare it? It is perfect at Easter.

Ingredients

For two people

• 3 leeks
• 1 cebolla
• Carrots 4
• 3 potatoes
• 200 gr of desalted cod
• 60 ml. txakoli or dry white wine
• 1 liter of vegetable stock
• Olive oil

Crafting

The first step will be desalt the cod. For this, it will be necessary to put it in water between 24 and 36 hours before and make 2-3 water changes a day. Once the cod is desalted, put it in a saucepan with plenty of water to boil and let it cook for 1 minute. Once tempered, remove the bones and crumble the cod. We booked.

Chop the leek into slices, the carrot and the onion and sauté in a casserole wide with a background of olive oil for 6-7 minutes.

We peel the potatoesWe crack them with the help of a knife into pieces the size of a bite and add them to the casserole. Sauté for a few minutes and add a splash of txakoli. We cook until the alcohol evaporates.

Then we add the broth and let it cook for 15-30 minutes. When the potatoes are tender, add the cod, cook for 2-5 more minutes and remove from the heat.

We let it rest for a couple of minutes and we serve hot.

More information about the recipe