AuthortapasonlineCod and leek broth - hailing from the Basque Country, sliced carrots are an optional addition. They provide a little sweetness and colour and would be added at the same time as the potatoes.
500g of salt cod (soaked to remove salt) cut into bite-size pieces
2 leeks trimmed and sliced
2 medium-sized potatoes peeled and sliced or cut into chunks
1 medium-sized white onion finely chopped
1 litre of fish or vegetable stock
1 tablespoon of olive oil
1
Heat the oil in a large frying pan or a stockpot and cook the onion until it is translucent, about ten minutes.
2
Add the leeks and continue to fry with the onion.
3
Add the potatoes and stir to mix, then pour the stock over, to cover.
4
Bring to a boil and then simmer, covered, for ten minutes.
5
Add the cod, mix and continue cooking for another ten minutes or until the potatoes are tender. Add a little water or stock if necessary.
6
Check for seasoning and serve.
CategoryAppetisers, Fish Dishes, SoupsCooking MethodFrying, Simmering
Ingredients
500g of salt cod (soaked to remove salt) cut into bite-size pieces
2 leeks trimmed and sliced
2 medium-sized potatoes peeled and sliced or cut into chunks
1 medium-sized white onion finely chopped
1 litre of fish or vegetable stock
1 tablespoon of olive oil
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