Porrusalda

Porrusalda
 
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This recipe was uploaded
by Stella Heath

 
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Ingredients

Ingredients
Method
 
  • 200gr. bacalao (salt cod)
  • 1 or 2 cloves garlic
  • 1 onion
  • olive oil
  • 3 medium or 2 large leeks
  • 3 medium or 2 large potatoes
  • a splash white wine
  • 1 lt. fish or veg stock, or water
  • a few strands of saffron
There is no need to de-salt the bacalao. Skin it and, with the prongs of fork, flake it till it looks like coarse crumbs, removing any bones.
Crush the garlic and chop the onion finely.
Wash the leeks thoroughly and cut into 5mm. slices.
Peel the potatoes.

Cover the base of a saucepan with olive oil, heat slightly and add the bacalao. Stir a little and add the onions and garlic. Fry slowly for a few min. until the onion starts to go transparent, then add the leeks and continue frying until all is soft and transparent.

"Crack" the potatoes into the pan, by cutting 2/3 of the way with a veg knife, then pull towards you so that the potato cracks apart. The pieces should measure about 2-3cm. This process releases the potato starch, which thickens the soup.

Fry for another 2 min., then add a splash of white wine and cook for a couple of minutes to reduce. Crush the saffron in a mortar, dissolve in a little of the stock and add to the pan with the rest of the stock or water. Bring to the boil and simmer for 1/2 an hour.

Season to taste and serve hot.

Porrusalda

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This recipe was uploaded by Stella Heath

 
 
Leek and potato soup with a touch of bacalao. A typical recipe from the Basque country.

Method


There is no need to de-salt the bacalao. Skin it and, with the prongs of fork, flake it till it looks like coarse crumbs, removing any bones.
Crush the garlic and chop the onion finely.
Wash the leeks thoroughly and cut into 5mm. slices.
Peel the potatoes.

Cover the base of a saucepan with olive oil, heat slightly and add the bacalao. Stir a little and add the onions and garlic. Fry slowly for a few min. until the onion starts to go transparent, then add the leeks and continue frying until all is soft and transparent.

"Crack" the potatoes into the pan, by cutting 2/3 of the way with a veg knife, then pull towards you so that the potato cracks apart. The pieces should measure about 2-3cm. This process releases the potato starch, which thickens the soup.

Fry for another 2 min., then add a splash of white wine and cook for a couple of minutes to reduce. Crush the saffron in a mortar, dissolve in a little of the stock and add to the pan with the rest of the stock or water. Bring to the boil and simmer for 1/2 an hour.

Season to taste and serve hot.
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