Fisherman’s Tuna Stew

This fish stew, which Basque fisherman call marmitako de bonito, was originally made at sea to provide for a hungry crew.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Seafood

Soups & Stews

Ingredients

2 lb (900 g) baking potatoes		salt and freshly ground black pepper
1 lb 10 oz (750 g) tuna steaks		one 14.5 oz (411 g) can chopped tomatoes
3 tbsp olive oil		2 tbsp chopped parsley
1 large onion, finely sliced		1 bay leaf
2 garlic cloves, minced		2 cups frozen baby peas

directions

Prep: 10 min Total: 45 min

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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 flameproof 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. 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.
3
Reduce the heat to medium-low. Add the tuna and cook for 5 minutes. 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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Fisherman’s Tuna Stew

Ingredients

directions