Leek and codfish soup (Porrusalda) (63)

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 3 minutes before serving.
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Chicken and Rice Casserole (Cazuela de arroz con pollo) (64)

65