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Add a photoServings: 4
Ingredients
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 2 lrg Spanish onions cut 1/4" slices
- 6 x Anaheim peppers seeded, sliced
- 4 x Russet potatoes peeled, cut 1/2" dice, and soaking in water
- 1 x Leek split lengthwise, and cut into 1/2" pcs
- 1 c. Salsa Vizcaya see * Note
- 2 c. Fish stock
- 3 lb Bonito or possibly tuna cut 1" chunks
Directions
- In a large soup pot, heat extra virgin olive oil till smoking. Add in onions, peppers, potatoes and leek and cook till light golden, about 8 to 10 min. Add in 1 c. Salsa Vizcaya and fish stock and bring to a boil. Lower heat and simmer 15 min. Season bonito and drop into broth. Return to boil, lower heat and simmer 4 to 5 min and serve.
- This recipe yields 4 servings as a main course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 756g | |
| Recipe makes 4 servings | |
| Calories 824 | |
| Calories from Fat 278 | 34% |
| Total Fat 31.14g | 39% |
| Saturated Fat 6.39g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 534mg | 22% |
| Potassium 1949mg | 56% |
| Total Carbs 45.28g | 12% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.29g | 3% |
| Protein 87.11g | 139% |
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