Spice Crusted Tuna With Basque Pepper Stew Recipes
MARMITAKO - BASQUE TUNA STEW RECIPE
Provided by Albert Bevia @ Spain on a Fork
Time 1h
Number Of Ingredients 15
Steps:
- Begin by cutting all the vegetables first, finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper, finely dice 1/2 of a green bell pepper and cut 1 large yukon gold potato into small cubes
- Heat a large stock pot with a medium heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic, mix with the oil and cook for about 4 minutes, then add the diced bell peppers, mix and cook for another 5 minutes, then add the cubed potatoes, mix and cook for another 2 minutes, then add 1 cup of diced tomatoes, season everything with a generous pinch of sea salt, freshly cracked black pepper, 1/2 teaspoon of dried thyme and 1/2 teaspoon of smoked paprika, mix everything together and cook for 2 minutes
- Turn the fire up to a HIGH heat and add 1/2 cup of white wine, about 4 minutes after adding the white wine add 2 1/2 cups of fish broth, once it comes to a boil, place a lid on top and lower the fire to a LOW heat
- While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into 1/2 inch cubes
- After leaving the stew to simmer for 20-25 minutes, add the cubed tuna to the stock pot, mix it with the rest of the ingredients, place the lid back on top and cook for another 10 minutes
- Transfer the tuna stew into 2 shallow bowls and garnish each one with fresh parsley
- Enjoy!
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