Title: Basque Porrusalda
Categories: Spanish Basque Fish
Yield: 1 Servings
| 1 | lb | Salt cod |
| 1 | c | Water |
| 4 | | Leeks |
| 3 | | Sweet red peppers, peeled |
| | | And seeded |
| 3 | | Red potatoes, diced |
| 1/3 | c | Spanish olive oil |
| 2 | | Cloves garlic, minced |
| 1 | c | Dry white wine |
| 1/4 | c | Minced fresh Italian |
| | | Parsley |
Soak cod overnight, changing wter at least 5 times. Cut fish into pieces.
Place cod in dutch oven with 1 cup water. In heavy skillet heat olive oil
until light haze forms. Add potatoes and brown. Reduce heat and add leeks,
red pepper and garlic. Cook until leeks are soft and transparent. Add
contents of skillet to dutch oven. Add wine and parsley. Cover and cook
until potatoes are tender. From: Inge Fronda Date: 17 Oct 96 International
Cooking Ä