Instructions: Cut the potato into 1/2 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

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