El TRUCO para la receta de PORRUSALDA de BACALAO que sabe a restaurante

We're making a delicious Porrusalda with Confit Cod! 🐟🥣 In today's video, we're going to cook a very traditional dish from my region: porrusalda. It's a leek and potato broth that we'll serve with spectacularly confit cod. It's a simple recipe, with few ingredients, and perfect for any time of year. Ingredients for your shopping list: Cod (good quality fillets). 1 Leek. 3 Potatoes. Olive oil for sautéing and confiting. A splash of wine. Water. Salt. Preparation summary: Sautéing the vegetables: Chop the leek and sauté it with a generous drizzle of olive oil and salt. Add the potatoes, roughly chopped so they release their starch. Flavor and cooking: Add a splash of wine for a little zest, let the alcohol evaporate, and then cover with water. Cook for about 10 minutes. Confit the cod: While the broth is simmering, gently cook the cod fillets in oil at a low temperature (between 80º and 100ºC, not frying) for about 8-10 minutes. The finishing touch: Separate the potato and leek from the broth. Puree the vegetables with a drizzle of oil, then emulsify with the remaining broth to combine all the flavors. Plating: Place a base of puree, top with the confit cod fillet, and finish by drizzling the emulsified broth over the dish. A perfect dish to enjoy with family or friends! Did you like the recipe? Don't forget to LIKE 👍, share, and if you haven't already, SUBSCRIBE to the channel. It's free and it helps me a lot to keep sharing the best of my cooking with you! #Recipe #TraditionalCooking #Cod #LeekandPotatoSoup #Gastronomy #StepByStep