March 17, 2011 - Posted by Erin in

Purrusalda, meaning salsa de puerro (leek sauce) in Basque, is a Spanish stew originating from Basque Country (duh). Its main ingredient is leek, but many ingredients can be used from other veggies, to meat, to fish. It’s not terribly attractive (particularly in this picture), but it’s tasty, healthy, and super easy to make.

Let’s get to it – here are your marching orders:

    5-6 yellow potatoes (in Spain they call them potatoes for cooking)
    2 leeks
    4 pieces of de-salted cod
    Olive oil

For the cod, you will want to make sure to either de-salt it, or buy already de-salted cod…or if this seems too intimidating (I’m intimidated just typing it), pick another ingredient (our housecleaner swears that clams beat cod when it comes to making an amazing purrusalda).

Chop the leeks, dice the potatoes, and break the cod into bite-sized pieces. In a large pot, fill the bottom with olive oil, about a centimeter or so high, and heat it up. Saute the leeks in the olive oil until they’re soft. Then add the potatoes, followed by thoroughly mixing in a couple heaping spoonfuls of flour (to add thickness). Now, fill the pot with hot water until it covers the potatoes. With the temperature on high, stir the mixture. Once it comes to a boil, turn down the temperature and cover the stew so that it can cook slowly. When the potatoes are just about cooked (about a half hour or so), add in the fish, which will take only a few minutes to cook. Finally, add salt if needed.

And there you have it – purrusalda!


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