ZUPPA DI BACCALÀ | Recipe Wisdom

Ingredients

• 2 pounds salt cod
• 1 large Spanish onion, halved through the root end, 1 half left
• intact, the other coarsely chopped
• 2 celery stalks, trimmed, 1 halved crosswise, 1 coarsely chopped
• 2 bay leaves, preferably fresh
• ¼ cup olive oil
• 4 garlic cloves, smashed with the side of a chef’s knife and peeled
• 2 cups thinly sliced leeks (white and light green parts only)
• Kosher salt
• Freshly ground black pepper
• 2 pounds Yukon Gold potatoes, peeled and cut into small dice
• Pinch of finely grated lemon zest