Porrusalda

Ingredients

• 1 lb salt cod, soaked and desalted (or fresh cod)
• 4 leeks, sliced
• 3 potatoes, peeled and cut into chunks
• 1 onion, diced
• 1 green pepper, diced
• 2 cloves garlic, minced
• 4 tbsp olive oil
• 1 bay leaf
• 4 cups fish or vegetable stock
• salt and pepper, to taste

Before you cook

• If using salt cod, soak it in several changes of cold water for 24-48 hours, then drain and flake it.
• Slice the leeks and dice the onion and green pepper.

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and green pepper and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the leeks and cook, stirring, until they soften, about 5 minutes.
5. Add the potatoes, bay leaf, and stock.
6. Bring the pot to a boil, then reduce the heat and simmer until the potatoes are nearly tender, about 20 minutes.
7. Add the cod to the pot.
8. Simmer until the cod is cooked through and the potatoes are very tender, about 10 minutes.
9. Remove the bay leaf.
10. Season with salt and pepper, keeping in mind the cod may already be salty.
11. Ladle into bowls and serve hot.