Porrusalda (leek and potato stew) with pumpkin and cod

60 min
Type of dish: Vegetables, Fish, Main course
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Fish
Fish
Ingredients for 5 portions
Ingredients for portions/units
Leeks, 0.75 kg
Potatoes 1.5 kg
Onion 0.15 kg
Pumpkin 0.8 kg
Table salt 25.0 g
Olive oil 0.1 l
Glazed cod 0.675 kg
Onion 0.4 kg
Carrots 0.2 kg
Green leek 0.6 ud
Parsley 0.004 g
Water 2.0 l
Elaboration
  • Preparing fish. 60 g ration.

Chop the vegetables:

  • Onion into thin brunoise.
  • Leek into 2 or 3 cm pieces.
  • Roughly cut the potatoes.
  • The following dishes are necessary for this recipe:
  • White stock

For the porrusalda:

  • Vegetable stock. Sauté the onion and add the leek when almost done. Sauté again.
  • When half done, add the potatoes and pumpkin. When hot, add the white stock and let cook until the potatoes are soft. The cooking time should be 20 to 25 minutes.
  • Adjust to taste and the thickness.
  • Steam the cod and half-cook.
  • Plate up the porrusalda and place the cod on top. The heat from the porrusalda will finish off cooking the cod.
Nutritional information (1 portion)
Fiber 20.28 g
Saturates 3.22 g
Monounsaturated fatty acids 15.83 g
Polyunsaturated fatty acids 2.74 g
Cholesterol 0.1 mg
Calcium 418.7 mg
Iron 7.7 mg
Zinc 2.1 mg
Vitamin A 930.57 ug
Vitamin C 163.08 g
Folic acid 438.06 ug
Salt (Sodium) 2058.36 mg
Sugars 34.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.