Spanish Salted Cod Soup
Ingredients
- 1lb skinless boneless salted cod
- 2 large leeks, sliced
- 4 potatoes, cut in cubes
- 5 cups water
- 2 bay leaves
- 4 garlic cloves chopped
- Saffron, pinch
- 5 tbsp olive oil
- Salt and pepper
Cooking directions
- Submerge the salted cod in cold water and let it soak for 6 to 8 hours in the refrigerator. Refresh water once. Discard the water and squeeze out excess water from fish. Cut the fish into bite-size pieces.
- Heat oil in a large pan on medium heat, saute garlic and bay leaves for 1 minute. Add the leeks, cover and cook for about 10 minutes.
- Add the potatoes, the water and a pinch of salt and pepper. Cover the pan and cook for 15 minutes.
- Keep 2 tablespoons of cooking liquid aside, once it cools down add the saffron to it. Add the saffron and the cod to the pot and boil for another 5 minutes or until potatoes are tender.
- Taste and adjust seasoning.
- Bon Appétit.
Ingredients in this Recipe
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