Welcome friends of Paulina Cocina! We hope you are doing well! On this occasion he calls us a very popular spoon recipe in the Basque Country: porrusalda. With that name, this soup promises to take away the cold and fill us with flavor.

Through this note, we will immerse ourselves in the wonderful world of this Basque leek soup, exploring its origin, meaning and variants. Finally, we will share a traditional cod porrusalda recipe to enjoy its warmth in our home.

About the porrusalda

We are looking at a Basque leek soup, which is characterized by its simplicity of flavors and ingredients, which translates into an ideal spoon dish for days when the cold hits the body. A comforting broth with an intense leek flavor.

The versatility of this soup allows for adaptations, such as processing the ingredients and turning it into a cream leek soup; either add crumbled cod, for a cod porrusalda, which is one of the most appreciated and traditional.

History and origin

This soup dates back centuries and is considered a pillar in the Basque gastronomic tradition. It is believed that it originated in the rural areas of the Basque Country where ingredients such as leeks were abundant and accessible, and rural workers needed a spoon dish that would comfort them after long days. Over time, this humble dish has become an icon of the region’s cuisine, highly valued for its simplicity and flavor.

What does the word porrusalda mean?

This word has a literal meaning that reflects its composition. “Porru” refers to leeks, while “sala” refers to soup in Basque.. So, in essence, translates as “leek soup”.

However, the porrusalda basin It goes beyond its name, as it represents an essential part of the cuisine of that region and its strong connection with local ingredients.

Ingredients of porrusalda with Biscay

The porrusalda a la vizcaína is a variant that includes coda fish widely consumed on the Basque coast, which can be found in classic recipes such as bacalao a la vizcaína, the traditional cod omelette…

In addition to leeks and cod, this tasty version includes ingredients such as olive oil, onion, garlic, green pepper and potatoes. The combination of these elements creates a unique and substantial dish, which invites you to enjoy it accompanied with a good piece of homemade bread.

How to make cod porrusalda

The preparation of this soup is quite simple. A common way is to cook the leeks in olive oil, along with the garlic, pepper and onion, until they turn golden brown, but with a tender texture.

After that, add the desalted cod and potatoes. All this is cooked over low heat until the ingredients are well cooked, and it is served very hot to enjoy all its goodness.

Variations of this soup

Although the recipe for porrusalda with cod is the best-known version, there are several variations of this dish throughout the Basque region.

Some people prefer to skip the cod and opt for a purely vegetarian alternative, while others incorporate ingredients such as carrots, peas or ham. Each variant brings its own unique touch, maintaining the essence of this Basque recipe.

Occasions to enjoy a good Basque porrusalda

This is a versatile dish that is eaten year-round, but is especially comforting in the colder months. It is common to serve it as a main dish at lunch or dinner, accompanied by delicious bread and a good Basque wine, or even served with a tasty Spanish potato omelette. In addition, it is a popular choice during festivities such as Holy Week and local celebrations, such as the Tamborrada de San Sebastián.

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Basque cod porrusalda recipe

Yield: 4 portions

Preparation: 45 minutes


  • 4 leeks
  • 250 grams of desalted cod
  • 2 potatoes
  • 1 onion
  • 1 green pepper
  • 2 cloves of garlic
  • Olive oil
  • 2 l of vegetable or fish broth
  • Salt and pepper to taste

How to make cod porrusalda step by step

  1. Wash and cut the leeks into thin slices. Peel the potatoes and cut them into cubes.
  2. In a large saucepan, heat a little olive oil and add the leeks, chopped garlic cloves, onion and green pepper cut into small pieces. Sauté over medium heat until the ingredients are tender.
  3. Add the crumbled cod and potatoes. Cook for a few minutes until the cod is lightly cooked.
  4. Cover all the ingredients with the broth (if it is homemade, better) and cook over low heat until the potatoes are tender and the broth is thick. Season with salt and pepper to taste and serve hot.
how to make porrusalda

Source: www.paulinacocina.net

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