Basque Porrusalda: Leek, Potato and Salt Cod Soup

This is an ideal recipe for Good Friday, in keeping with tradition. Basque porrusalda is a leek and potato soup with salt cod, which gives the dish an intense flavour — a gem of Basque cooking. I found the recipe on the blog Directo al Paladar. Basque gastronomy offers a great many tasty salt cod recipes for a good meal, and this is undoubtedly one of them.

Ingredients
½ kilo desalted salt cod, in pieces
350 g potatoes, 3 garlic cloves
3 leeks
1 tablespoon sweet paprika
Oil and salt.

Method
Put the pieces of cod in a pot of cold water; when it starts to boil, take the pot off the heat and remove the cod to drain it straight away. Set aside the cod and the cooking water.

In a casserole, add a little oil and gently fry the leeks, sliced beforehand; after a few minutes add the potatoes, peeled and cut into medium pieces. Also add the cooking water you set aside and season with a little salt, leaving it to cook over low heat with the lid on.

Check whether the potatoes are tender and add the cod, broken into pieces with the bones and skin removed, and continue cooking for a few more minutes. Meanwhile, slice the garlic and fry it in a frying pan; just before taking the porrusalda off the heat, add the garlic and the paprika.

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