| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Basque | 4 | Servings | |
INGREDIENTS
| 4 | tb | Extra virgin olive oil |
| 2 | lg | Spanish onions; in 1/4" slices |
| 6 | Anaheim peppers; seeded and sliced | |
| 4 | Russet potatoes; peeled, | |
| 1 | Leek split lengthwise; in 1/2" pieces | |
| 1 | c | Salsa Vizcaya |
| 2 | c | Fish stock |
| 3 | lb | Bonito or tuna; cut into 1 inch chunks |
INSTRUCTIONS
Cut the potato into 1/2 inch dice, soak in water. In a large soup pot, heat olive oil until smoking. Add onions, peppers, potatoes and leek and cook until light golden brown, about 8 to 10 minutes. Add 1 cup salsa Vizcaya and fish stock and bring to a boil. Lower heat and simmer 15 minutes. Season bonito and drop into broth. Return to boil, lower heat and simmer 4 to 5 minutes and serve. Yield: 4 servings as a main course NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A27 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998
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