Leek and codfish soup (Porrusalda)
Four servings: ½ kilo of desalted codfish,
shredded into 1-inch pieces; 350 g of potatoes;
3 leeks,3 garlic cloves; 2 or 3 carrots, sliced;
salt & olive oil; and 500 ml of a light veggies
broth.
Preparation: Heat some olive oil in a casserole
and start sautéing the leek, the carrots and the
garlic; after some minutes, add the potatoes
and continue sautéing for 4-5 minutes. Next,
add the light veggies broth to almost cover the
ingredients, let simmer for 13-17 minutes.
Finally add the codfish and let simmer for
another 3 minutes before serving.
Porrusalda o purrusalda es un plato típico vasco-navarro preparado principalmente a base de verduras, predominando entre estas el puerro gruesamente picado, de hecho el significado en euskera del vocablo
purrusalda es literal caldo de puerro.[1] [2] Su presentación es parecida a la de un estofado, es decir, un plato caldoso con tropezones grandes que se sirve caliente, generalmente como primer plato.[3] Los
tropezones son generalmente de bacalao desmigado, u otra verdura picada, aunque se puede encontrar la patata cocida.[4] Por el precio de los ingredientes es considerado como un plato económico.[5

Porrusalda or purrusalda is a Basque Country-Navarre dish which is mainly prepared with vegetables, and in which coarsely chopped leek is
the main ingredient; in fact the literal meaning of porrusalda is the Basque word puerro (leek).The aspect of this dish is that of a stew, i.e. a
large soupy dish with chunky pieces of food served usually as a first course. Another element to take into account is desalted codfish, shredded
and added to the stew some 5 minutes before the conclusion of the recipe. And as to the price of this recipe, it is not very expensive and can be
regarded as a an economic course. It could be included in the list of recipes belonging to the Mediterranean Diet.