More articles ...
Basque Porrusalda
- 1 lb salt cod
- 1 cup water
- 4 leeks
- 3 sweet red peppers, peeled and seeded
- 3 red potatoes, diced
- 1/3 cup Spanish olive oil
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1/4 cup minced fresh Italian parsley
Soak cod overnight, changing water 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: 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.
Technorati Tags: Bookmark/Search this post with:
- Printer-friendly version
- 434 reads
Post new comment