Basque leek soup with salt cod (Porrusalda)

1. Soak the salt cod in cold water for 24-36 hours (changing the water several times), then remove the skin and bones and break it into large flakes.

2. Wash the white and pale green parts of the leeks thoroughly and cut them into 2 cm rounds; slice the carrots and "crack" the potatoes into large chunks.

3. In a pan fry the sliced garlic in the olive oil for 1 minute, add the leeks and sweat gently for 8-10 minutes until soft but not browned.

4. Add the carrots and potatoes, pour in the water and cook for 20 minutes.

5. Add the cod and cook for 8-10 more minutes until the potatoes are falling apart; taste and only then add salt.

6. Serve hot in deep plates.

Tip: Porrusalda is the Basque "get-well" soup: light and warming – you can leave out the cod and use vegetable stock instead.