Here’s a potato, leek and saffron soup full of savory bits of salt cod. Yum!
A Spanish leek and salt cod soup!
- 1 lb salt cod (450 g), fresh or frozen
- 3 medium fresh leeks cleaned and sliced
- 4 medium potatoes peeled and diced
- 5 cups water (1,2 l)
- 3 bay leaves
- 4 garlic cloves chopped
- a pinch of saffron threads or powder
- 3 tbsp olive oil
Put the salt cod in a baking dish or another container. Add cold water until the fish is fully submerged. Let it soak in the water for at least 8 hours in the fridge. Refresh the water once.
Once the salt cod has soaked enough, discard the water and squeeze the excess water out of the fish. Remove any skin or fishbones. Then dice the fish up into bite-size pieces.
- Pour the olive oil in a large pan and add the garlic and bay leaves.
Place the pan over medium heat until the oil is hot. Fry the onion for 2 minutes until fragrant. Then add the sliced leeks. Season with a pinch of pepper and salt.
Stir well. Cover and cook the leeks for 20 minutes until almost soft. Then add the diced potatoes. Also add the water.
Stir well. Cover the pan again and cook the leeks and potatoes for 10 minutes. In the meantime remove a few tablespoons of the cooking liquid. Let it cool down a little and then add the saffron.
Let the saffron soak for a few minutes. Then add it back to the pan together with the diced salt cod.
Cover the pan again and cook the porrusalda for another 5 minutes until the potatoes are tender. Check the seasoning and add extra pepper or salt to taste. Scoop the porrusalda into bowls. Serve piping hot.