The Fishermans tuna stew recipe fish stew, which Basque fisherman call marmitako de bonito, was originally made at sea to provide for a hungry crew.
Ingredients:
2 lb (900g) baking potatoes
1 lb 10oz (750g) tuna steaks
12oz (340g) roasted red peppers
3 tbsp olive oil
1 large onion, finely sliced
2 garlic cloves, minced
1 bay leaf
salt and freshly ground black pepper
one 14.5oz (411g) can chopped tomatoes
2 cups frozen baby peas
2 tbsp chopped parsley
Method:
1 Peel the potatoes and cut into thick rounds. Cut the tuna into pieces roughly the same size as the potatoes. Cut the peppers into strips.
2 Heat the oil in a flame-proof casserole over medium heat. Add the onion, garlic, and bay leaf and cook, stirring often, for about 5 minutes, or until the onions are translucent. Stir in the potatoes.
3 Add cold water to cover and season with salt and pepper. Bring to a boil and cook about 10 minutes, or until the potatoes are almost tender. Add the tomatoes and cook for 5 minutes.
4 Reduce the heat to medium-low. Add the tuna and cook for 5 minutes.
5 Add the peas and pepper strips and simmer for 10 minutes. Sprinkle with parsley. Ladle into soup bowls and serve hot.
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| Fishermans tuna stew recipe |
