-
1
Soak the cod in cold water at least 24 hours in advance.
-
2
Change the water, several times a day.
-
3
Then cut in pieces.
-
4
Place a large pot over medium-high heat.
-
5
Add olive oil and saute leeks until they brown slightly, 10 to 15 minutes.
-
6
Add garlic and saute until they begin to take on a slight tan color, 1 to 2 minutes.
-
7
Toss in potatoes, carrot, pumpkin, and cod pieces.
-
8
Immediately, pour in enough water to cover, 4 to 5 cups.
-
9
Add about 1 teaspoon salt or less to the water, as the cod might still contain salt.
-
10
Bring soup to a boil, and reduce heat to a simmer.
-
11
Cook, uncovered, until potatoes are the desired softness.
-
12
Stir once or twice.
-
13
Depending on the size of the potato pieces, simmer for 15 to 25 minutes.
-
14
Taste and add salt and pepper, if needed.
-
15
Serve alone or with good bread.
-
16
Two basic types of porrusalda exist, with and without cod.
-
17
Excluding cod from the soup makes it no less genuine.
-
18
Many cooks will not include garlic or saute their leeks, and may stir in olive oil only at the end, into the nearly finished product.
-
19
I find the simple steps of pan-frying the leeks and garlic add greatly to the flavor of these vegetables, as does the oil in the porrusalda.
