2 heads of Little Gem, leaves only
1 carrot, roughly chopped
1 red chilli, finely chopped with seeds removed
small bunch of chives, finely chopped
1 clove garlic, very finely chopped
2 garlic cloves, crushed
1 leek, roughly chopped
1 onion, roughly chopped
1 onion, very finely chopped
200g/7oz padron pepper, very finely chopped
bunch of parsley, roughly chopped
1 large Italian red pepper (around 200g/7oz) very finely chopped
2 dried choriceros peppers, soaked in water. Butterfly the peppers and scrape the paste from the inside with a spoon, leaving the skin (if you can鈥檛 get the peppers you can buy the paste)
1kg/2lb 4oz potatoes, peeled, cut into chunks the same size as the fish
1 shallot, very finely chopped
5-6 ripe plum tomatoes, grated, to make a sauce
1 bay leaf
salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp olive oil
75ml/2陆fl oz extra virgin olive oil
150ml/5fl oz extra virgin olive oil
50ml/2fl oz Moscatel vinegar
head and bones of the bonito (see below), or you can use hake or cod head and bones (you can get these from the fishmonger)
2kg/4lb 8oz bonito (if you can鈥檛 get hold of one, use 1kg/2lb 4oz of fresh tuna) cut into large chunks
200ml/7fl oz Txakoli (a Basque wine), or other dry, slightly sparkling white wine