Recipe - Marmatako Basque Tuna Stew

4 tablespoon Extra virgin olive oil
2 lg Spanish onions; in 1/4"
slices
6 Anaheim peppers; seeded and
cut or sliced up
4 Russet potatoes; peeled,
1 Leek split lengthwise; in
1/2" pieces
1 cup Salsa Vizcaya
2 cup Fish stock
3 pound Bonito or tuna; cut into 1
inch chunks

Cut the potato into One half 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 MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998