Basque leek, potato, and cod chowder (Porrusalda) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 91) by Anya Von Bremzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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  • dinnermints on December 31, 2022

    Delicious! I added a tsp of salt to the vegetables and that was definitely too much, maybe next time wait and salt at the end since the cod adds a lot of salt flavor and so does the smoked fish. I used store-bought fish stock, which was also a bit salty. It does come together quickly. I added some lemon juice to my bowl thinking to cut the saltiness a bit, but lemon did not taste like the right flavor to add to the soup. I would definitely make this again.

  • chawkins on January 27, 2020

    This was quite good, don’t skip the smoked salmon if you used fresh cod. I used shrimp stock instead of fish stock and butternut squash instead of pumpkin. The whole thing came together in about an hour.

  • veronicafrance on November 01, 2015

    I omitted the smoked fish, as I'm in Spain and I have salt cod :) I didn't have any suitable fish or vegetable stock though, so I just used wine and water; it was tasty enough, but stock would certainly have improved it. Obviously, if using salt cod don't add salt till the soup is cooked, as you likely won't need any extra unless you soaked your cod for far too long. It made a change from our usual ways with bacalao.

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