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Soups & StewsSeafood Soups: Cod - Z >  Basque Tuna and Potato Stew



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Seasonal Spanish Food
by Jose Pizarro

This is another dish that uses both paprika and potato. Here, the sweetness is provided by tuna rather than octopus, and it's another match made in heaven. The stew is a typical fisherman's dish, a meal in itself. I like to make it for friends when they come over for a casual supper. It's easy, it's quick, and it's great with a bottle of Chacoli—a floral and dry white wine from the Basque Country. Mmmmm.
Serves 4


    · 3 tablespoons extra virgin olive oil
    · 2 onions, diced
    · 3 tomatoes, grated or diced
    · 2 green bell peppers, cut into strips
    · 1 red bell pepper, cut into strips
    · 2 teaspoons Spanish smoked paprika (mild)
    · 6 tablespoons dry white wine
    · 4 medium floury potatoes, peeled
    · 1 quart fish stock
    · sea salt
    · 1¾ lb fresh yellowfin tuna, cut into 1in cubes


Heat the oil in a large saute pan, add the onion, and cook until golden brown—about 5 minutes. Add the tomatoes and peppers and cook for another 5 minutes. Add the paprika, stir for 20 seconds, and then the wine—you don't want the paprika to stick or burn.

Get a knife and cut off chunks of potato that are about 3/4 in thick. Please don't slice the potatoes! Cutting them up this way helps it to thicken the sauce.

Add the potatoes to the pan and cover with the stock. Add salt to taste. Cook until the potatoes are really tender, almost mushy, and the sauce has started to thicken. Add the fish, which will take only 2 or 3 minutes to cook through. Serve immediately.


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