Marmatako basque tuna stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Extra virgin olive oil |
| 2 | larges | 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 | cup | Salsa Vizcaya |
| 2 | cups | Fish stock |
| 3 | pounds | Bonito or tuna; cut into 1 inch chunks |
Directions
Cut the potato into ½ 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@...> on Feb 12, 1998