Name: Potato and cod stew (Purrusalda)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 4 tbsp olive oil; 1 kg (2¼ lb) potatoes, peeled and diced; 4 leeks, cleaned and coarsely chopped; salt and pepper to taste; 250 g (9 oz) salt cod; 3 ripe tomatoes, chopped; 1¼ litres (1¾ pints) fish stock

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

The classic marriage of cod and potatoes has been developed by Rosa María and Isabel into a hearty, appetising tapa, lifted by Mediterranean tomatoes and olive oil.

Ingredients

250 g (9 oz) salt cod
4 leeks, cleaned and coarsely chopped

Method

Soak the salt cod in water for 2 days, changing the water a couple of times a day. Rinse. Flake the flesh, leaving any bones and the skin behind.
In a large pan, sauté the leeks in the olive oil until tender. Add the potatoes and continue to sauté over a very low heat for 15 more minutes.
Add the fish stock and tomatoes, bring to the boil, and simmer