Porrusalda con bacalao fish soup

4 servings

40 minutes

Porrusalda con bacalao, leek soup with cod. A classic of Spanish and Basque cuisine.

Energy value per serving

• Calories: 460.8
• Proteins: 50.9g
• Fats: 9.8g
• Carbohydrates: 41.7g

Ingredients

• Cod: 1 kg
• Leek: 4 pc
• Potato: 500 g
• Onion: 1 pc
• Carrot: 2 pc
• Dry white wine: 125 ml
• Olive oil: 30 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare the necessary ingredients.

2. Fillet the cod, removing the skin. Cut the cod fillet into bite-sized pieces, removing any bones if present.

3. Put the skeleton and skin of the cod in a large pot with a liter of water, bring to a boil, and simmer on low heat.

   Required ingredients:

   • Cod: 1 kg
   • Salt:  to taste

4. Cut the onion into thin strips and the leek into thick rings, using not only the white part of the leek but also the green part up to the leaves.

5. Fry in olive oil for 4-5 minutes over medium heat, seasoning to taste and stirring constantly to prevent the onion from burning.

   Required ingredients:

   • Olive oil: 30 ml
   • Salt:  to taste

6. Slice the carrot into rounds and cut the potato into small pieces.

   Required ingredients:

   • Carrot: 2 pieces
   • Potato: 500 g

7. Add them to the onion, pour in the wine, and simmer for another 4-5 minutes, adding a little salt again.

   Required ingredients:

   • Onion: 1 piece
   • Leek: 4 pieces
   • Dry white wine: 125 ml
   • Salt:  to taste

8. Pour the strained fish broth over the vegetables so that it covers them. If there isn't enough broth, you can add water. Cover with a lid and cook for 10 minutes.

   Required ingredients:

   • Onion: 1 piece
   • Leek: 4 pieces
   • Dry white wine: 125 ml
   • Salt:  to taste

9. Add the cod and cook for another 10 minutes until the potatoes are soft. Taste for salt and add if necessary.

   Required ingredients:

   • Cod: 1 kg
   • Potato: 500 g
   • Salt:  to taste

10. To submit.