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Porrusalda
by Maite Arnaiz Aranzasti, Juan Carlos Lopez Duque
PORRUSALDA
This recipe sent to me by Maite Arnaiz Aranzasti and Juan Carlos Lopez Duque
INGREDIENTS
375 gr Leek
180 gr Onion
470 gr Potato
200 gr Cod
2 Cove of garlic
1 dl Olive oil
2 l Water
PREPARATION
Chop finely the leeks, all the white side and a few of the green side and
put them into a casserole with the potatoes (peeled and pieced), the onion
finely choped, the half of olive oil and add water to cover them, add salt
softly, because the cod (later is added) is salty and could salt the
cream too much.
Turn the heat up and boil during 40 minutes more or less.
As long as the casserole is boiling, brown the garlics in a pan with the
rest of the olive oil, add the salt cod (desaled and choped).
When the potatoes and the leeks are boiled add the pan's content and all of
them is tritured using a mincer. Finaly setup the point of salt. The cream
is served in a soup tureen and is decorated with little pieces of the green
side of leeks boiled and finely choped.
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