Salt cod, leek and mussel soup

Salt cod, leek and mussel soup

Sopa de bacalao, puerro, mejillones y patatas

By
From
Spanish Made Simple
Serves
4

I love salt cod. It has so much depth of flavour and whatever you add it to it lends it a particular taste. Since this very comforting soup is water based, the cod infuses it intoxicatingly with a delicious aroma of the sea.

Ingredients

Quantity Ingredient
200g salt cod, Bones removed
3 tablespoons extra virgin olive oil
1 large onion, roughly chopped
2 garlic cloves, sliced
3 leeks, thinly sliced
1 teaspoon salt
3 potatoes, Cut into bite-sized chunks
125ml white wine
1 litre vegetable stock
8 fresh mussels in there shells
1 tablespoon fresh parsley, chopped, to garnish

Method

  1. Soak the salt cod in cold water for 24 hours, changing the water 3 times during this time. Shred the flesh into small pieces.
  2. Heat the oil in a saucepan over a medium heat and cook the onion and garlic until soft, about 5 minutes. Add the leeks and salt and cook for a further 15 minutes.
  3. Add the potatoes and wine, increase the heat to high and let reduce for at least 2 minutes, then add the stock and simmer for about 25 minutes. Don’t worry – the potatoes should be overcooked. Add the flaked salt cod and mussels and cook until the mussels open, about 3 minutes.
  4. Garnish with the chopped parsley to serve.
Tags:
Spanish
simple
weekday
tapas
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