Porrusalda con Bacalao Ready Meal

Porrusalda is a typical dish of the Basque Country and Navarra. The Basque country is just one of those great Spanish regions that always produces very tasty dishes, and Porrusalda Con Bacalao is no exception. Porrusalda actually means the cream of leek in Spanish which gives this dish its name. Large chunky bits of wild-caught cod are served in a soup base of chicken broth, potato, and leek. It is a warm and hearty dish, perfect for lunch or dinner when you need a dish that hits the spot on a weekday. Heating instructions For best results, defrost overnight in the fridge. Reheat the protein separately to avoid overcooking. Oven (recommended): Remove the plastic lid and place the container in the oven at 145-155C. Bake for about 10-15 minutes, half the time for protein. Microwave: Transfer to a microwave-proof dish and place in microwave on high for 4-5 minutes, stirring halfway through. Ingredients: Wild-caught cod loin, pasture-raised chicken broth, carrot, leek, potato, extra virgin olive oil, sea salt, black pepper.