Recipe Category: Potato
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Ingredients
- 1 pound fresh bonito or yellowfin tuna
- 2 medium green bell peppers
- ½ cup Spanish extra-virgin olive oil, plus more for drizzling
- 2 slices day-old bread
- 1 pound ripe plum tomatoes
- 3 cups thinly sliced onions
- 2 tablespoons minced garlic
- 1 pound russet potatoes, peeled and chopped
- ½ cup dry white wine
- ¼ cup brandy
- 1 guindilla chile pepper (or your favorite dried chile pepper)
- 2 teaspoons sweet pimenton (Spanish smoked paprika)
- sea salt to taste
- 1 tablespoon chopped fresh parsley leaves
Method
- Preheat the broiler
- Cut the tuna into 1-inch cubes
- Put the cubes on a plate, cover with plastic wrap, and refrigerate
- Roast the bell peppers under the broiler, turning them as they brown
- Transfer the peppers to a bowl, cover with plastic wrap, and steam for 10 minutes
- When cool enough to handle, peel the peppers, discard the skin, and remove the seeds
- Slice the peppers into 2-inch strips and set aside
- In a small saucepan, heat ¼ cup of the olive oil over medium heat
- Fry the bread until golden, 2 to 3 minutes on each side
- Transfer to a paper towel-lined plate to drain
- Slice the tomatoes in half
- Place a grater over a mixing bowl
- Rub the cut surface of the tomatoes over the grater until all of the flesh is grated
- Discard the skins
- In a 12-quart stockpot, heat the remaining ¼ cup of olive oil over medium-low heat
- Add the onions, garlic, and roasted peppers and cook until golden brown, about 20 minutes
- Add the potatoes and cook for 3 minutes, then add the wine and brandy and cook until the alcohol evaporates
- Stir in the tomato pulp, guindilla pepper, and pimenton and cook for another 10 minutes
- Fold in the fried bread and continue to cook for 2 more minutes
- Pour in 3 cups of water, cover, and cook for 15 minutes
- Shake the pot gently while it cooks to prevent the potatoes from sticking to the bottom of the pot
- Season the chilled tuna with salt and stir into the pot
- Cover and cook for 3 minutes
- The tuna should be juicy inside and barely cooked through
- Remove the pot from the heat and season to taste with salt
- Garnish each serving with chopped parsley and a drizzle of olive oil
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