Pursalada — Traditional Basque Soup
Soups • Norwegian
Description
While the cod is soaking, the water should be changed several times — and each time the pot should be rinsed to ensure no salt remains at the bottom. The finished dish should be salted very carefully.
Ingredients
- Cod fillet 10 oz
- Olive Oil 4 tablespoons
- Leek 6 pieces
- Salad Potatoes 25 oz
- Salt to taste
Step-by-Step Guide
Step 1
Dry the cod, place the fish in a pot, add 500 ml of water, and bring to a boil. Remove the pot from the heat and take out the fish.
Step 2
Remove the skin, flake the flesh with a fork, and remove any bones that may be present. Then return it to the broth in which the fish was cooked.
Step 3
Clean and chop the leek, and cut the potatoes into cubes.
Step 4
Heat the olive oil in a pot, add the leek, and cook, stirring over low heat for 5 minutes. Add the potatoes and cook for another 5 minutes. Add 2 liters of water, bring to a boil, and simmer for 35 minutes until the potatoes start to break down.
Step 5
Add the cod and broth and cook for another 10 minutes. Salt if necessary, and serve hot in a soup tureen.
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