Traditional Basque Stew of Tuna Potatoes Pepper and Onions Spanish Recipe

Traditional Basque Stew Of Tuna Potatoes Pepper And Onions Spanish Recipe

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

1. Preheat the broiler
2. Cut the tuna into 1-inch cubes
3. Put the cubes on a plate, cover with plastic wrap, and refrigerate
4. Roast the bell peppers under the broiler, turning them as they brown
5. Transfer the peppers to a bowl, cover with plastic wrap, and steam for 10 minutes
6. When cool enough to handle, peel the peppers, discard the skin, and remove the seeds
7. Slice the peppers into 2-inch strips and set aside
8. In a small saucepan, heat ¼ cup of the olive oil over medium heat
9. Fry the bread until golden, 2 to 3 minutes on each side
10. Transfer to a paper towel-lined plate to drain
11. Slice the tomatoes in half
12. Place a grater over a mixing bowl
13. Rub the cut surface of the tomatoes over the grater until all of the flesh is grated
14. Discard the skins
15. In a 12-quart stockpot, heat the remaining ¼ cup of olive oil over medium-low heat
16. Add the onions, garlic, and roasted peppers and cook until golden brown, about 20 minutes
17. Add the potatoes and cook for 3 minutes, then add the wine and brandy and cook until the alcohol evaporates
18. Stir in the tomato pulp, guindilla pepper, and pimenton and cook for another 10 minutes
19. Fold in the fried bread and continue to cook for 2 more minutes
20. Pour in 3 cups of water, cover, and cook for 15 minutes
21. Shake the pot gently while it cooks to prevent the potatoes from sticking to the bottom of the pot
22. Season the chilled tuna with salt and stir into the pot
23. Cover and cook for 3 minutes
24. The tuna should be juicy inside and barely cooked through
25. Remove the pot from the heat and season to taste with salt
26. Garnish each serving with chopped parsley and a drizzle of olive oil

Full List of Potato Recipes
Full List of Stew Recipes