Fiona Dunlop

Potato and cod stew

Purrusalda

Preparation info
  • For

    4

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
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

  1. 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.
  2. 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.
  3. Add the fish stock and tomatoes, bring to the boil, and simmer