Classic recipe for cod porrusalda: the spoon dish that always triumphs
Traditional gastronomy gives us very humble but tremendously tasty and comforting timeless dishes, such as the popular porrusalda, typical of Basque cuisine and today extended to many other regions of Spain. It is literally a "leek broth" that usually contains potatoes and which, depending on the area or custom, can also incorporate cod and other vegetables, even pork products.
I love porrusalda because it gives the leek all the prominence of a spoon dish that feels good all year round, although it must be recognized that it is much more enjoyed in the cold months. Looking ahead to Lent and Easter we can recover it in its version with cod, and if we have picky eaters at home I advise you to try turning it into cream or puree: it is always a delight.
Also called purrusalda In some places, this dish is still one of the best known in Basque gastronomy, but it has long conquered the kitchens of the whole country, with its variants. We can play with the proportions of the ingredients or add other vegetables to give it more color and flavor. Carrot and pumpkin are good options to break the monotony of colors and give it a sweeter touch.
The final consistency can also be adjusted to taste, leaving a cleaner broth or crushing or mashing part of the potatoes to have a thicker spoon dish. If we use homemade broth - made from vegetables, fish or chicken, if we don't use cod - we will obviously get a dish with much more flavor and aroma. It is one of those dishes that almost every family has in its particular recipe book with its special touch.
IngredientsFor 4 people
- Leek (about 2-3 beautiful units) 300 g
- Onion 1
- Potato 300 g
- Carrot or a piece of pumpkin 2
- Desalted or fresh cod 250 g
- Vegetable or fish or chicken broth (approximate amount) 1 l
- Fresh parsley (optional)
- Extra virgin olive oil
How to make porrusaldaDifficulty: Easy
- Total time 50 m
- Elaboration 10 m
- Cooking 40 m
Wash the carrots, potatoes and leeks very well, separating the greenest part and reserving it for another preparation. Cut into pieces of 1-2 centimeters, to taste. Chop the onion very finely, peel the potatoes and carrots, and cut these into slices or half moons.
Heat a few tablespoons of olive oil in a pot or casserole and sauté the onion with a pinch of salt, until it is tender. Add the leek and cook well for a couple of minutes. Add the carrots and the mashed potatoes, season and cover with the broth. We can not throw it all at once to correct the liquid point to taste towards the end.
Bring to a boil, lower the heat and cook until the potatoes are cooked, about 25 minutes. Add the cleaned cod in bite-size pieces and cook the whole for a few more minutes, adding a little finely chopped fresh parsley if desired.
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