Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   extra-virgin olive oil
   2      large         spanish onions -- cut 1/4" slices
   6                    anaheim peppers -- seeded, sliced
   4                    russet potatoes -- peeled, cut 1/2"
                        dice -- and soaking in
                        -- water
   1                    leek -- split lengthwise,
                        and cut into 1/2" pieces
   1      cup           salsa vizcaya -- see * note
   2      cups          fish stock
   3      pounds        bonito or tuna -- cut 1" chunks

Preparation:

* Note: See the "Salsa Vizcaya" recipe which is included in this collection. 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.