Basque Tuna and Potato Stew with Peppers

What you need

• 600 g (21 oz) tuna, bonito, albacore or yellowfin, cut into 3 cm (1 in) cubes
• 800 g (1 3/4 lb) potatoes, peeled
• 4 tbsp olive oil
• 1 large onion, finely diced
• 1 red bell pepper, diced
• 1 green pepper, diced, Italian frying type
• 3 cloves garlic, minced
• 2 ripe tomatoes, grated, skins discarded
• 2 tsp sweet paprika
• 1 l (4 cups) fish stock, hot
• 2 tbsp parsley, chopped
• salt, to taste

Method

Restated from the original video

1. 1

   Heat the olive oil in a wide pot over medium-low heat.

2. 2

   Add the onion, red bell pepper, green pepper and a pinch of salt. Cook, stirring now and then, until very soft but not browned, 15 min.

3. 3

   Stir in the garlic for 1 min, then add the tomatoes. Cook until the mixture turns thick and jammy, about 5 min.

4. 4

   Break the potatoes into chunks: cut a notch into each one, then twist the knife to snap off an irregular piece. This releases starch that thickens the stew.

5. 5

   Remove the pot from the heat, stir in the paprika for 10 seconds, then add the potato chunks and the hot fish stock right away.

6. 6

   Return to the heat, bring to a boil and simmer gently until the potatoes are tender and the broth has thickened slightly, 20 min. Add salt to taste.

7. 7

   Season the tuna cubes with salt. Switch off the heat and stir the tuna into the stew.

8. 8

   Cover and leave to stand for 8-10 min, until the tuna is opaque and just cooked through.

9. 9

   Scatter the parsley on top and serve in deep bowls.

Imported from visitsouthernspain.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.