Authortapasonline
RatingDifficultyBeginner

Basque tuna stew - named after the pot in which it is cooked, this popular Basque stew was created by fishermen who cooked it on their boats.

Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
 2 fresh tuna fillets cut into cubes
 1 medium-sized onion chopped
 2 cloves of garlic peeled and finely chopped
 2 medium-sized potatoes peeled and diced
 half a red bell pepper finely chopped
 2 large ripe vine tomatoes chopped
  450ml of fish stock
 120ml of dry white wine
 half teaspoon of pimentón (smoked paprika)
  1 pinch of sea salt
 1 pinch of black pepper
  2 tablespoons of olive oil
 flat leaf parsley chopped to garnish
1

Heat the oil in a stockpot and sauté the onion and bell pepper until the onion is translucent.

2

Add the garlic and cook for another minute, then add the tomatoes and white wine and cook for two minutes.

3

Season with the salt, pepper, and pimentón, then add the potatoes and stock, ensuring the potatoes are covered (add a little water if necessary), bring to a boil and simmer, covered, for twenty minutes, or until the potatoes are cooked.

4

Add the tuna cubes, mix and simmer for ten minutes.

5

Serve immediately, garnished with the parsley.

Category, , Cooking Method,

Ingredients

 2 fresh tuna fillets cut into cubes
 1 medium-sized onion chopped
 2 cloves of garlic peeled and finely chopped
 2 medium-sized potatoes peeled and diced
 half a red bell pepper finely chopped
 2 large ripe vine tomatoes chopped
  450ml of fish stock
 120ml of dry white wine
 half teaspoon of pimentón (smoked paprika)
  1 pinch of sea salt
 1 pinch of black pepper
  2 tablespoons of olive oil
 flat leaf parsley chopped to garnish
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