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Leek Stew Forki
The Forki porrusalda is a warm dish with a smooth texture, where desalted shredded cod is combined with leeks and carrots, creating a delicious, comforting soup full of rich flavors.
appetizer
cod
boiled
soup
main dish
traditional
Ingredients
Servings:
4

Main Ingredients

  • 250 gdesalted shredded cod
  • 750 gleeks
  • 1 parsnips
  • 3 potatoes
  • 1 garlic
  • 1 pinchblack pepper powder
  • OPTIONAL: vegetable broth
Nutritional Information

Per Serving (Approx.)

Calories
280 kcal
Protein
17 g
Fat
1 g
Carbohydrates
52 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Optional: vegetable broth

  • Using your hands or a knife, break the desalted cod into small pieces, about 2-3 centimeters in size, making sure to carefully check for any bones that may have been left, thus ensuring a smooth texture and safe consumption.

Reserve to add at the end of cooking

  • Clean the leeks with plenty of water to remove dirt and cut them into pieces about 2 cm thick. They don't need to be very small, as they will break down a bit during cooking.
  • Chop the garlic cloves very finely with a knife or with a mortar until you obtain a smooth paste.
  • In the pot, add approximately 3 tablespoons of extra virgin olive oil and, when the oil is hot (over medium heat), incorporate the leeks and the chopped garlic.
  • Sweat the leeks over low heat (very low) with the pot covered for about 10 minutes, stirring occasionally, while you peel the potatoes and carrots.
  • Peel the potatoes and cut them into cubes of about 2 cm. Do the same with the carrots, also cutting them into cubes of about 2 cm.
  • Add the diced potatoes and carrots to the pot. Cover it and let it cook on low heat for about 5 minutes, stirring occasionally.
  • Add hot vegetable broth or water until the vegetables are completely covered. Cook covered over medium heat for about 10 minutes, until the potatoes are almost cooked (a typical indicator is that they can be easily pierced with a fork).
  • Take a ladle of the liquid with vegetables, blend it until you achieve a smooth texture, and then return this mixture to the pot. This will help thicken the broth.
  • Incorporate the flaked cod, add a little black pepper to taste, and stir gently. Let it cook for 2 more minutes to heat the fish.
  • Turn off the heat and let the preparation rest covered for 5 minutes before serving, so the flavors blend better.
Recommendations & Tricks
  • When preparing the leeks, cut them into small rounds and wash them thoroughly to remove any dirt that may be trapped between the layers.
  • To achieve a more intense flavor, sauté the garlic with the leeks before adding the potatoes and carrots.
  • If you have leftover porrusalada, you can store it in the refrigerator in an airtight container for up to 3 days and heat it gently before serving.