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Suggest a better descriptionCut 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 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A27 Posted to MC-Recipe Digest by Sue
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Serving Size: 1 Serving (470g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 139 | ||
Calories from Fat: 130 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 182mg | 6 % | |
Potassium 167.9mg | 4 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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