Fish Soup Porrusalda with Cod
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Porrusalda with cod, a leek soup with cod. A classic of Spanish and Basque cuisine.
Ingredients
- Cod - 2 lbs
- Leek - 4 pieces
- Potato - 17.6 oz
- Onion - 1 piece
- Carrot - 2 pieces
- Dry White Wine - 4 fl oz
- Olive Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Fillet the cod and remove the skin. Cut the cod fillet into small bite-sized pieces, removing any bones if present.
Step 3
Place the skeleton and skin of the cod into a large pot with one liter of water, bring to a boil, and simmer on low heat.
Step 4
Slice the onion into 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.
Step 5
Sauté in olive oil for 4-5 minutes over medium heat, seasoning with salt to taste and stirring constantly to prevent the onions from burning.
Step 6
Slice the carrot into rounds and cut the potato into small pieces.
Step 7
Add them to the onions, pour in the wine, and simmer for another 4-5 minutes, seasoning a little more with salt.
Step 8
Pour the strained fish stock over the vegetables so that they are fully covered. If there isn't enough stock, you can add water. Cover with a lid and simmer for 10 minutes.
Step 9
Add the cod and cook for another 10 minutes, until the potatoes are tender. Taste for salt and adjust if necessary.
Step 10
Serve.
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