Bacalao and potato soup (Porrusalda Vasca)

AT A GLANCE

  • Serves 4 people

  • 500 gm bacalao, soaked overnight in four changes of water
  • 80 ml (1/3 cup) olive oil
  • 8 golden shallots, diced
  • 2 garlic cloves, finely chopped
  • 4 Dutch cream potatoes, cut into 4cm pieces
  • 2 leeks, washed, sliced 1cm thick
  • 2 fresh bay leaves
  • 1 tsp sweet paprika
  • Pinch of saffron threads
  • 2 baby leeks, washed
  •  
  • Fish stock
  • 1 kg cod bones
  • 1 leek, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 celery stalk, coarsely chopped
01   For fish stock, rinse bones thoroughly under cold running water to remove blood. Combine in a large saucepan with remaining ingredients and enough cold water to just cover. Bring slowly to the boil over medium heat, skimming scum from surface, and cook over low heat until stock is well-flavoured (1-2 hours). Cool, then strain and reserve 1 litre. Remaining stock will keep frozen for up to 1 month.
02   Rinse bacalao under cold running water, place in a saucepan, cover with fish stock and bring to a simmer over medium heat. Reduce heat to low and simmer until cod is just cooked through (6-8 minutes). Remove cod from liquid (reserve liquid), set aside to cool slightly (5-10 minutes), then coarsely flake flesh (discard skin and bones).
03   Meanwhile, heat oil in a saucepan over medium heat, add shallot and garlic and sauté until translucent and soft (5-10 minutes). Add potato, leek, bay leaves, spices and reserved cod stock, bring to a simmer, then reduce heat to low and simmer until potato is just tender (15-20 minutes). Add cod and simmer until potato is very tender (5-10 minutes). Season to taste with freshly ground black pepper and keep warm.
04   Meanwhile, blanch baby leeks in a saucepan of boiling water until tender (1-2 minutes). Drain and thinly slice on an angle. Serve soup scattered with baby leeks.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

DRY TEMPRANILLO ROSADO. , suggested by MAX ALLEN

FEATURED IN

Oct 2009

Oct 2009

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