| 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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