Basque Porrusalda, a revitalising broth for winter

For cold winter days, recipes for broths and stews provide us with what we need to survive. Porrusalda is another of those recipes that help us to get through the harsh winter days. This typical Basque dish, whose name means “leek broth”, has leeks as its main ingredient, of course.

In this version we use cod, also a traditional version in which this fish provides more protein and flavour. However, you can also prepare a completely vegetarian version with leeks, carrots and potatoes.

Porrusalda. | Shutterstock

Porrusalda ingredients for 4 people:

  • 2 large leeks
  • 1 large onion
  • 300 g potatoes
  • 3 medium carrots
  • 250 g desalted cod
  • 1 L vegetable stock
  • Parsley, oil and salt

Preparation of the porrusalda:

  1. Peel and wash all the vegetables and then cut them into bite-sized pieces. Add a dash of oil to a saucepan and add all the vegetables and sauté them over a high heat for at least 15 minutes. The important thing is that everything turns a nice golden colour, which will add to the flavour.
  2. Once the vegetables are browned, add the stock and cook over a medium heat for 25 minutes or until the potatoes are tender.
  3. Then add the cod in chunks and cook for a further 10 minutes. Finally, correct the saltiness of the porrusalda, bearing in mind that the cod usually provides a sufficient amount of salt. Finally, serve with a little parsley on top.

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