Spanish Salted Cod Soup


  • 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

  • Boneless Salted Cod

    approx. package 600g


    Supermarché PA Boneless Salted Cod approx. package 600g

  • Supermarché PA Leeks Pack 5un

  • Supermarché PA White Potato Bag 10lbs

  • Garlic

    per unit (approx. weight 90g)

    Supermarché PA Garlic per unit (approx. weight 90g)

  • Mastro Extra Virgin Olive Oil 1L

  • unavailable

    Supermarché PA Peeled Garlic 125g