Porrusalda (leek and potato stew) with cod

45 min
Type of dish: Fish, Vegetables
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: May, June, July, August, September, October
Ingredients for 5 portions
Ingredients for portions/units
Leeks, 0.3 kg
Potatoes 1.25 kg
Onion 0.1 kg
Glazed cod 0.15 kg
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.75 ud
  • Make a white stock.
  • Chop the onion into thin brunoise and then sauté.
  • Clean the leek and then chop into two or three cm pieces depending on the thickness of the leeks. Add it to the half sautéed onion.
  • Peel, clean and roughly chop the potato and then sauté with the vegetables.
  • Add the white stock and then let cook until the potatoes are done. It should be around 25 minutes.
  • Add the cod chopped into 4 cm cubes.
  • Cook for a minute. Adjust to taste and the thickness.
Nutritional information (1 portion)
Fiber 15.93 g
Saturates 1.75 g
Monounsaturated fatty acids 2.72 g
Polyunsaturated fatty acids 7.0 g
Cholesterol 0.05 mg
Calcium 292.65 mg
Iron 5.71 mg
Zinc 1.63 mg
Vitamin A 460.38 ug
Vitamin C 121.8 g
Folic acid 342.65 ug
Salt (Sodium) 106.94 mg
Sugars 27.77 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.