Here’s one of my most favorite fish soups: a chunky porrusalda! This is a Spanish potato soup that contains lovely ingredients such as fresh leeks, fragrant Spanish saffron and big chunks of the most delicious salt cod…
What a heavenly combo!
Do you like salt cod?
I just can’t seem to get enough of that stuff. And it seems like I’m on a salt cod high lately because this porrusalda is yet another salt cod recipe I’ve prepared this week.
Finding salt cod back home in Belgium is quite tricky.
I know of only one fishmonger who sells desalted and soaked salt cod. And I can guarantee you that it costs a small fortune. Strange, decades ago there was a time that salt cod was so cheap and the only fish poor people could afford.
Now it’s the other way round.
Easy Porrusalda (Spanish Salt Cod Soup)
We have been living in Spain for a few years now and salt cod is very cheap here.
Goes without saying that I prepare this salty treat very regularly. It is so addictive. And you would be surprised about the amount of recipes you can actually prepare with it.
I have made quite a few recipes with it over the years, but it feels like I have barely scratched the surface. More salt cod recipes to come!
Are you looking for more ideas to make with salt cod?
Salt Cod Recipes
Then also check out other recipes that I made here on my website with salt cod. My salt cod fritters for instance, a very popular bite here in Spain. You can also find them under the name of croquetas de bacalao.
Or how about a Portuguese delicacy: bacalhau a bras or a classic salt cod, potato and egg stir fry!
But in the meantime, here is a delicious potato, leek and saffron soup full of savory bits of salt cod.
Easy Porrusalda Recipe (Spanish Salt Cod Soup)
A chunky 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.