Confit of cod with 'porrusalda' (cream of leek soup) and crunchy leeks recipe
For the confit:
- Chop the head of garlic in half, add it to a pan with the Extra Virgin Olive Oil and heat slowly so the oil absorbs the fragrance of the garlic.
- Remove the garlic and leave the oil to cool down to 80º C.
- Add the cod fillets and leave them to cook slowly for about 10 minutes, depending on the thickness of the cod fillets.
For the basil porrusalda:
- Chop the leeks into discs and fry in Extra Virgin Olive Oil on a low heat for one minute until softened. Do not let them brown.
- Add the potatoes and the fresh basil leaves and leave them to fry very gently.
- Cover everything in hot water, add salt and leave to boil for 15 minutes.
- Add the cod, cook for another 10 minutes and then remove from the heat. Blend the ingredients in a Thermomix or a blender before straining through a conical sieve and adding seasoning.
For the crunchy leeks:
- Heat the Extra Virgin Olive Oil in a frying pan and add the thinly sliced strips of green leeks.
- Stir them well in the oil and remove from the heat before they go brown.
- Blot with kitchen paper.
- Place the porrusalda on the bottom of the plate and place the confit of cod on top.
- Arrange the vegetable chips on top of the cod confit.
For this recipe, we chose to use Arbequina Extra Virgin Olive Oil for its fresh fruity aroma with hints of green almond. With barely a hint of bitterness or pepperiness, it is mild in flavour and leaves a very pleasant and delicate taste of almonds. These flavours perfectly infuse the cod when making this dish without having to use high temperatures. But you can experiment with your preferred Olive Oil from Spain.