Basque Cod with Leeks | Porrusalda con bacalao

Thoroughly wash the leeks between the layers, then slice the white and light green parts into 1-2 cm thick rounds. Peel and slice the carrots, and thinly slice the garlic cloves.

Heat the extra virgin olive oil in a heavy-bottomed pot over medium heat. Add the sliced garlic and leeks, season lightly with salt, and sauté for 5-6 minutes, making sure they do not brown, but become pleasantly soft and release a sweet aroma.

Peel and crack the potatoes the Spanish way: cut slightly into each potato with a knife and snap off chunks so the starch will better thicken the broth.