Porrusalda is one of the most emblematic spoon dishes of the Basque Country. Its name comes from
Mediterranean
Basque porrusalda with cod and leek
Basque porrusalda: traditional leek, potato and cod soup. Spoon dish from the Basque Country, simple, nutritious and deeply comforting.
- Spain
- Main course
- Light
- High protein
- Low fat
- High fiber
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 22 g
- Fiber 4.5 g
- Carbohydrates 30 g
- Fat 7 g
- Sodium 420 mg
Story behind the dish
Preparation
Basque porrusalda with cod and leek is a preparation from Spain with easy difficulty. Reserve about 50 minutes in total (15 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: maximum flavor.
- Have ready: GENERAL INFORMATION.
- Have ready: Servings: 4 people.
- Have ready: Prep time. : 15 min.
- Have ready: Cooking time: 35 min.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sauté the garlic and leek in oil over low heat for 15 minutes.
Sauté the garlic and leek in oil over low heat for 15 minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add carrots and potatoes; mix
Add carrots and potatoes; mix. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cover with cold water and bring to a boil.
Cover with cold water and bring to a boil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook for 20 minutes over low heat until the potatoes are tender.
Cook for 20 minutes over low heat until the potatoes are tender. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the cod in pieces for the last 10 min.
Add the cod in pieces for the last 10 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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The cod will provide all the flavor to the broth
The cod will provide all the flavor to the broth. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust salt; Serve with chopped parsley and a drizzle of oil
Adjust salt; Serve with chopped parsley and a drizzle of oil. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
- Do not overcook fish or shellfish: remove as soon as it becomes opaque or the clams open.
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