Porrusalda (leek and potato stew) with pumpkin and cod

• Preparing fish. 60 g ration.

Chop the vegetables:

• Onion into thin brunoise.
• Leek into 2 or 3 cm pieces.
• Roughly cut the potatoes.
• The following dishes are necessary for this recipe:
• White stock

For the porrusalda:

• Vegetable stock. Sauté the onion and add the leek when almost done. Sauté again.
• When half done, add the potatoes and pumpkin. When hot, add the white stock and let cook until the potatoes are soft. The cooking time should be 20 to 25 minutes.
• Adjust to taste and the thickness.
• Steam the cod and half-cook.
• Plate up the porrusalda and place the cod on top. The heat from the porrusalda will finish off cooking the cod.