Pursalada - traditional Basque soup
6 servings
90 minutes
Pursalada is a traditional Basque soup that has found a special place in Norwegian cuisine due to its simplicity and rich flavor. The base consists of tender cod fillet, adding a light sea note. Leeks add gentle sweetness, while potatoes make it thick and hearty. This soup is perfect for cold days, warming with its aroma and rich texture. It is slowly cooked to allow the ingredients to meld into a harmonious taste and can be served with rye bread or a light salad to highlight its freshness.
1
Salt the cod, place the fish in a pot, add 500 ml of water, and bring to a boil. Remove the pot from heat and take out the fish.
- Cod fillet: 250 g
- Olive oil: 4 tablespoons
2
Remove the skin, mash the flesh with a fork, and remove any bones that may be present. Then return it to the broth in which the fish was cooked.
- Cod fillet: 250 g
3
Clean and chop the leek, cut the potatoes into cubes.
- Leek: 6 pieces
- Potato: 750 g
4
Heat olive oil in a pot, add leeks and cook, stirring on low heat for 5 minutes. Add potatoes and cook for another 5 minutes. Add 2 liters of water, bring to a boil, and simmer for 35 minutes until the potatoes start to break down.
- Olive oil: 4 tablespoons
- Leek: 6 pieces
- Potato: 750 g
5
Add the cod and broth and cook for another 10 minutes. Season with salt if needed, serve hot in a soup tureen.
- Cod fillet: 250 g
- Salt: to taste