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Purrusalda

Serves 4 to 6 Soup seafood, Soups

Purrusalda

Purrusalda is a cherished staple in the everyday cooking of País Vasco, its familiarity so ingrained that written recipes are scarcely needed. This dish, with its roots deep in Basque tradition, is a common sight on family tables, where the combination of leeks, potatoes, and salt cod is celebrated for its simplicity and heartiness.

The flavors of Purrusalda are comforting and straightforward, with the sweetness of leeks and the earthiness of potatoes melding seamlessly into the tender salt cod. Enhanced by the smoky warmth of pimentón de la Vera and a gentle embrace of garlic, each spoonful is a reminder of homely satisfaction. Generous portions, as is customary, invite second helpings without hesitation.

Ingredients

  • 4leeks — white and pale green parts sliced
  • 300 gsalt cod — desalted and flaked
  • 4potatoes — peeled and broken into chunks
  • 2 clovesgarlic — sliced
  • 1 tspsweet pimentón de la Vera
  • 1 Llight fish stock
  • 5 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by preparing the vegetables. Trim and wash the 4 leeks thoroughly to remove any grit, then slice them into 1 cm rounds. Peel the 4 potatoes and cut them into 2 cm cubes. Peel and finely chop the 2 cloves of garlic. This ensures even cooking and prevents any ingredient from turning to pulp too quickly.
  2. In a large pot, heat 5 tablespoons of extra virgin olive oil over medium heat. Add the sliced leeks and chopped garlic. Cook gently, stirring occasionally, until the leeks are soft and translucent, and the garlic is fragrant but not browned, about 5 minutes. This stage builds the aromatic base of the dish.
  3. Sprinkle 1 teaspoon of sweet pimentón de la Vera over the softened leeks and garlic. Stir well to coat the vegetables, allowing the pimentón to bloom in the oil for about 1 minute. This step enhances the flavor and color of the dish.
  4. Pour in 1 liter of light fish stock and add the cubed potatoes. Stir to combine, then bring the mixture to a gentle simmer. Cook until the potatoes are tender and can be easily pierced with a fork, but still hold their shape, approximately 15-20 minutes. This ensures the potatoes absorb the flavors without disintegrating.
  5. Meanwhile, prepare the 300 g of salt cod by rinsing it under cold water to remove excess salt, then cut it into bite-sized pieces. Add the cod to the pot and continue to simmer for another 5-7 minutes, until the fish is opaque and flakes easily with a fork. This indicates that the fish is cooked through and has infused the broth with its flavor.
  6. Taste the purrusalda and adjust the seasoning with fine sea salt to your liking. Be cautious, as the salt cod can already contribute a significant amount of saltiness. Once seasoned, remove the pot from heat.
  7. Ladle the purrusalda into bowls, ensuring each serving has a generous portion of leeks, potatoes, and cod. Drizzle a thread of raw olive oil over each bowl for added richness and a touch of traditional flavor. Serve immediately, enjoying the comforting warmth and savory aroma of this classic Basque dish.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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