Lynn's Basque Tuna
4 tbs 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" pieces
1 cup Salsa Vizcaya see below
2 cup Fish stock
3 lb Bonito or tuna cut 1" chunks
Method :
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.
This recipe yields 4 servings as a main course.
Salsa Vizcaya
4 tb Extra-virgin olive oil
15 Choricero chilies; stemmed,
(anchos are a good -substitute)
1 lg Spanish onion; chopped 1/4"
-diced
4 Garlic cloves; thinly sliced
2 c Chopped fresh tomatoes
2 tb Spanish paprika
2 sl Bread; cut 1/4" dice
1 c Water
Instructions
In a 12-inch saute pan, heat oil until smoking. Add chilies, onion, and
garlic, and saute until soft and golden, about 8 to 10 minutes. Add
tomatoes, paprika, and bread, and season with salt and pepper. Bring water
to a boil, and simmer for 20 minutes. Place into blender and puree until
smooth. (Keeps in refrigerator for 2 weeks as long as salsa is well
covered.)
You don't pay the price for success. You enjoy the price for
success.
- Zig Ziglar