Porrusalda

Method

Heat the olive oil in a large pot and gently soften the diced onions until translucent. Add the leeks (white and light green parts), cut into thin rounds, and cook for 5 minutes, stirring occasionally. Add the diced potatoes and the desalted salt cod cut into bite-sized pieces, then pour in the stock and bring to a simmer. Cook for 25-30 minutes until the potatoes are tender and the flavours have melded. The soup should remain rustic with discernible pieces rather than smooth. Season carefully with salt and pepper, remembering the cod is already salted. Serve hot in deep bowls, drizzling each portion with a thread of excellent olive oil if desired.