Entree: Spain – Basque Country – Porrusalda (A traditional Basque leek and potato stew simmered in olive oil and stock, often finished with chunks of white fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 4 large leeks (white and pale green parts only), cleaned and sliced, about 1 lb (450 g) total
- 1.5 lb (700 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 4 cups (960 ml) fish stock or vegetable stock
- 1 bay leaf
- 2 cloves garlic, minced (about 6 g)
- 1/2 cup (120 ml) dry white wine (optional)
- 1 lb (454 g) fresh cod or other firm white fish, skinned and cut into 1–2 inch pieces
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5–7 minutes. Add minced garlic and cook 1 minute more.
2. Add sliced leeks and cook, stirring occasionally, until leeks are softened but not browned, about 8–10 minutes.
3. Stir in cubed potatoes, bay leaf, and 1/2 cup (120 ml) white wine if using; cook until alcohol reduces by half, about 2 minutes.
4. Pour in 4 cups (960 ml) stock, bring to a simmer, reduce heat to low, cover and cook until potatoes are tender, about 15–20 minutes.
5. Season the stew with salt and pepper to taste. Add the cod pieces, gently nestling them into the simmering broth. Cook until fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
6. Remove bay leaf, stir in chopped parsley and a drizzle of olive oil. Adjust seasoning and serve hot with lemon wedges alongside.