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Food Fare: Basque RecipesTuna Stew


Cut tuna filets into 1-inch cubes. Place on a plate, cover with plastic wrap and refrigerate. Roast green bell peppers under broiler, turning to evenly brown. Transfer roasted peppers to a bowl; cover with plastic wrap and allow to steam for about ten minutes. When cooled, peel peppers; discard skins and remove seeds. Slice into 2-inch strips; set aside. In a skillet, heat 1/4 cup of the olive oil over medium heat. Add bread slices and cook until golden in color, about two or three minutes on each side. Transfer bread to a plate lined with paper towels to drain. Slice tomatoes in half. Grate tomatoes over a large bowl until flesh becomes pulp. Discard tomato skins. In a large cooking pot, heat remaining olive oil over medium-low heat. Add onions, garlic and roasted bell pepper strips; cook, stirring occasionally, about twenty minutes, or until onions are golden brown in color. Add potatoes and cook for three minutes. Add the white wine and brandy; cook another two or three minutes. Stir in tomato pulp, chile pepper and paprika; cook for ten minutes. Fold in fried bread and cook for another two minutes. Add three cups water; cover and cook for fifteen minutes, stirring occasionally to prevent potatoes from sticking. Season chilled tuna cubes with salt and black pepper to taste. Add tuna to cooking pot; stir to combine. Cover and cook for about three minutes. Remove cooking pot from heat. Garnish with fresh chopped parsley and a drizzle of olive oil.


*Tuna Stew image (C) Núria Pueyo (2006). Used under the Creative Commons Attribution-Share Alike 2.5 Generic license, a freely licensed media file repository.


Related Link:

Food Fare Culinary Collection: Basque Flavors


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