This fish stew, which Basque fisherman call marmitako de bonito, was originally made at sea to provide for a hungry crew
- 2 lb (900g) baking potatoes
- 1 lb 10 oz (750g) tuna steaks
- 12 oz (340g) roasted red peppers
- 3 tbsp olive oil
- 1 large onion, finely sliced
- 2 garlic cloves, minced
- 1 bay leaf
- Salt and freshly ground black pepper
- One 14.5 oz (411g) can chopped tomatoes
- 2 cups frozen baby peas
- 2 tbsp chopped parsley
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.
Make the recipe above, but use 1lb 10oz (750g) mixed fish and shellfish, such as cod, haddock, and large peeled shrimp, instead of tuna.
Nutritional information is based on 1/8 teaspoon added salt per serving.