When made with cod, this dish goes well with a red reserva from Rioja. Otherwise, a good option would be an Albariño from Rías Baixas, preferably fermented in the barrel.
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Porrusalda (Leeks and Potatoes Stew)
Preparation
Soak the salt cod in cold water for 24 hours, changing the water at least three times. Heat water in a deep pan, wash and cut the leeks into large pieces (including the green leaves) and cook in the water for one hour with the bay leaf. Season with salt. Half way through the cooking process, add the potatoes and the cod broken into pieces and the Spanish olive oil. Remove the bay leaf when the dish is cooked. Porrusalda can also be made without cod.
Presentation
Serve very hot in a soup tureen.
Nutrition Facts
Energy (kcal): 294
Energy (kJ): 1,231
Protein (g): 14.7
Fat (g): 11.7
Carbohydrates (g): 34.7
Iron (mg): 2.7
Magnesium (mg): 77.5
Vitamin C (mg): 60.6
Information provided by: The Spanish Nutrition Foundation (FEN)
1,5 hour
- 150 gr salt cod
- 600 gr potatoes
- 12 large leeks
- 100 ml Spanish olive oil
- 100 ml water
- 1 bay leaf
- Salt
- 5.291 oz salt cod
- 21.164 lb potatoes
- 12 large leeks
- 3.645 fl. oz Spanish olive oil
- 3.645 fl. oz water
- 1 bay leaf
- Salt
- 0.72 cup salt cod
- 2.79 lb potatoes
- 12 large leeks
- 0.423 cup Spanish olive oil
- 0.423 cup water
- 1 bay leaf
- Salt
Wine match