← Nouns Cooking · Spanish

Ingredients

• 3 tbsp Olive oil
• 1 Onion, chopped
• 3 cloves Garlic, sliced
• 4 leeks (about 500 g), cleaned and cut into 2 cm pieces
• 2 Carrot, sliced
• 500 g Potato, peeled and broken into chunks
• 1.4 l vegetable stock
• 1 Bay leaves
• 200 g desalted salt cod, flaked (optional)
• Salt
• Black pepper
• 1 tbsp Parsley, chopped

Method

1. Heat the oil in a large pot over medium-low heat. Add the onion and garlic and cook for 5 min until soft.
2. Add the leeks and carrots with a pinch of salt and cook gently for 8 min, stirring, until the leeks wilt. Do not let them brown.
3. Add the potatoes and stir for 1 minute, then pour in the stock and add the bay leaf.
4. Bring to the boil, then simmer for 20 min, until the potatoes are soft and starting to thicken the broth. Add the cod, if using, for the last 5 min.
5. Season with salt and pepper, scatter with parsley and serve in deep bowls with bread.

Tips

• Break the potatoes rather than cutting them: the rough edges release starch and give a silkier broth.
• The traditional Basque version adds a little salt cod, which makes it no longer vegetarian. Check your stock is gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork Foods & Wines from Spain