Basque Porrusalda Recipe

• 1 lb Salt cod
• 1 c. Water
• 4 x Leeks
• 3 x Sweet red peppers -- peeled and seeded
• 3 x Red potatoes -- diced
• 1/3 c. Spanish extra virgin olive oil
• 2 clv garlic -- chopped
• 1 c. Dry white wine
• 1/4 c. Chopped fresh Italian Parsley

1. Soak cod overnight, changing wter at least 5 times.
2. Cut fish into pcs.
3. Place cod in dutch oven with 1 c. water.
4. In heavy skillet heat extra virgin olive oil till light haze forms.
5. Add in potatoes and brown.
6. Reduce heat and add in leeks, red pepper and garlic.
7. Cook till leeks are soft and transparent.
8. Add in contents of skillet to dutch oven.
9. Add in wine and parsley.
10. Cover and cook till potatoes are tender.

salt, water, leeks, sweet red peppers, red potatoes, olive oil, garlic, white wine, fresh italian parsley

Taken from cookeatshare.com/recipes/basque-porrusalda-80301 (may not work)