Porrusalda con bacalao fish soup

Prepare the necessary ingredients.

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

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.

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.

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

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

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

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.

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

To submit.