This tuna, potato and capsicum stew is a Basque country classic; easy to prepare and even better reheated the next day.
- 1 kg tuna fillets, cut into 6-8cm pieces
- 125 ml extra-virgin olive oil (½ cup)
- 2 onions, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tsp sweet paprika
- 1 green capsicum, seeds removed and cut into 6-8cm strips
- 2 vine-ripened tomatoes, peeled and coarsely chopped
- 2 large desiree potatoes, peeled and cut into 6-8cm pieces
- 500 ml fish stock (2 cups)
- 1 tbsp finely chopped flat-leaf parsley, to serve
- To serve: toasted bread slices
- 1Season tuna in a bowl with sea salt and freshly ground black pepper. Heat olive oil in a large saucepan over medium heat, sauté onion, garlic and paprika for 5 minutes or until golden, add capsicum and sauté for 2-3 minutes, add tomatoes and potatoes and season generously to taste, then add in fish stock (or water) and simmer for 15 minutes, or until vegetables are just tender. Add tuna, combine well and simmer over low heat for a further 12-15 minutes, remove from heat and rest for about 10 minutes. Scatter with parsley and serve from the pot or in a bowl with slices of toasted bread to the side.
Drink Suggestion: Lusty Rioja. Drink suggestion by Andy Harris