re: Please remove sticky - replacement post below

Porrusalda
serves 4

1 lb. salt cod
1 cup water
4 leeks
3 sweet rep peppers, peeled and seeded
3 red potatoes, diced
1/3 cup Spanish olive oil
2 cloves garlic
1 cup dry white wine (preferably Txakoli)
1/4 cup minced fresh Italian parsley

1. Soak cod overnight, changing water at least 5 times. Cut fish into pieces. Place cod in Dutch oven with 1 cup water.

2. In heavy skillet, heat olive oil until a light haze forms. Add potatoes and brown. Reduce heat and add leeks, red pepper, and garlic. Cook until leeks are soft and transparent.

3. Add contents of skillet to Dutch oven. Add wine and parsley. Cover and cook until potatoes are tender.