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Basque Porrusalda

1 lb Salt cod
1 c Water
4 Leeks
3 Sweet red peppers, peeled and seeded
3 Red potatoes, diced
1/3 c Spanish olive oil
2 Cloves garlic, minced
1 c Dry white wine
1/4 c Minced fresh Italian Parsley

Soak cod overnight, changing wter at least 5 times. Cut fish into pieces. Place cod in dutch oven with 1 cup water. In heavy skillet heat olive oil until light haze forms. Add potatoes and brown. Reduce heat and add leeks, red pepper and garlic. Cook until leeks are soft and transparent. Add contents of skillet to dutch oven. Add wine and parsley. Cover and cook until potatoes are tender.

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