Porrusalda: Basque leek and potato soup with cod

Ingredients

For 1 serving

• Leek1.5
• Potatoes220 g
• Carrots1
• Cod150 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste

Contains: fish,

In season: October – March

Method

1. Trim the root and toughest green part off the leeks, rinse between the layers and slice into rounds of about 1 cm; peel and slice the garlic. Peel the potatoes and break them into irregular chunks; peel the carrots and slice them into rounds.
2. Heat the oil in a saucepan over a medium heat and cook the leeks and garlic for 5 minutes, stirring, until soft but not coloured.
3. Add the potatoes and carrots, pour in hot water to cover by two finger-widths and salt; bring to the boil and cook over a medium-low heat for 20 minutes, until the potatoes are tender and starting to break up at the edges.
4. Cut the cod into pieces of about 3 cm, salt lightly and add it for the last 5 minutes, until white and flaky.
5. Taste, adjust the salt and serve piping hot.