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Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 4 Tbsp. Extra virgin extra virgin olive oil
- 2 lrg Spanish onions, in 1/4" slices
- 6 x Anaheim peppers, seeded and sliced
- 4 x Russet potatoes, peeled,
- 1 x Leek split lengthwise, in 1/2" pcs
- 1 c. Salsa Vizcaya
- 2 c. Fish stock
- 3 lb Bonito or possibly tuna, cut into 1 inch chunks
Direcciones
- Cut the potato into 1/2 inch dice, soak in water.
- 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.
- Yield: 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% |
