Ingredients
150 gr salt cod
600 gr potatoes
12 large leeks
100 ml Spanish olive oil
100 ml water
1 bay leaf
salt
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.
Wine Match
Federico Oldenburg/©ICEX
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.
Nutritional 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)
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