Basque Leek and Potato Soup with Salt Cod (Porrusalda)
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Ingredients
- 300 g salt cod fillet (soaked overnight)
- 3 leeks, sliced
- 400 g potatoes, peeled and diced
- 1 carrots, cubed
- 2 garlic cloves
- 900 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 284 kcal
- Protein
- 25.8 g
- Carbohydrate
- 21.9 g
- of which sugars
- 5.1 g
- Fat
- 8.6 g
- of which saturates
- 1.3 g
- Fibre
- 5.3 g
- Salt
- 3.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the soaked salt cod, pat dry and cut into chunks.
- 2
Heat the olive oil in a large pot and soften the leeks, carrot and garlic for 8 minutes.
- 3
Add the potatoes and vegetable stock, bring to a simmer, cover and cook for 15 minutes until the potatoes are nearly tender.
- 4
Add the salt cod and simmer for a further 6-8 minutes until it flakes easily.
- 5
Season to taste and serve hot in deep bowls.
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