Basque Marmitako Tuna and Potato Stew

Ingredients

• 12 oz fresh tuna steak, cut into 1-inch cubes
• 1 1/2 lb waxy potatoes, peeled
• 3 tbsp olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 2 tsp sweet smoked paprika
• 1/2 cup dry white wine
• 3 cups fish stock or water
• 1 bay leaf
• 1 tsp kosher salt
• 2 tbsp chopped parsley
• 1 crusty baguette, for serving

Steps

1. Season the tuna cubes with 1/4 teaspoon of the salt and leave them at room temperature while the stew cooks.
2. Heat the olive oil in a wide pot over medium heat and cook the onion and both bell peppers for 10 minutes, until soft and sweet.
3. Stir in the garlic, tomato paste, and smoked paprika for 1 minute, then pour in the wine and let it bubble for 2 minutes.
4. Cut the potatoes by pushing the knife in and snapping off rough 1 1/2-inch chunks; the cracked edges release starch that thickens the broth.
5. Add the potatoes, fish stock, bay leaf, and remaining salt, then simmer partly covered for 20 to 25 minutes, until the potatoes are tender.
6. Take the pot off the heat, stir in the tuna, cover, and leave it for 5 minutes; the heat of the stew cooks the tuna gently without drying it.
7. Remove the bay leaf, scatter with parsley, and serve in bowls with the baguette.

Allergen note: Contains fish and wheat from the baguette.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.