Basque-Style Fisherman's Stew
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 tablespoons extra virgin olive oil
- 2 onions, finely diced
- 3 russet potatoes, peeled and cut into 2-inch cubes
- 2 green bell peppers, deveined and chopped
- 2 garlic cloves
- salt
- 8 cups fish stock or 8 cups bottled clam juice
- 1 cup dry white wine
- 6 ounces fresh tomatoes, peeled, seeded and diced or 3/4 cup diced canned tomato
- 2 lbs fresh fatty tuna, cut into large pieces (preferably from the belly)
- fresh ground pepper
- chopped Italian parsley
directions
- Heat the oil in a large heavy saucepan over medium heat. Add the onions. Cover and cook, stirring occasionally, until translucent but not colored, about 10 minutes.
- Add the potatoes, bell peppers and garlic. Cook, stirring for 10 minutes. Season lightly with salt.
- Add the fish stock and wine. Simmer until the potatoes are tender and the stew has thickened slightly, about 10 minutes.
- Add the tomatoes and simmer for 10 minutes.
- Add the tuna, pushing it down into the stew with a spoon. Cover, remove from heat and let stand until tuna is cooked to desired doneness, about 5 minutes for medium-rare. Season with salt and pepper. Ladle into bowls, sprinkle with parsley and serve.
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Reviews
-
I thought this was quite good, not so popular with others, but that's how it goes. I used a mix of seafood (Trader Joe's seafood medley), red bell pepper and chicken broth instead of fish stock. I also added some dried thyme, as it seemed to need just a little something. Next time I will add the fresh tomaotes with the broth, as I thought it needed just a little more cooking. This was easy to make and did not call for anything exotic - basically things I tend to have around.
Tweaks
-
I thought this was quite good, not so popular with others, but that's how it goes. I used a mix of seafood (Trader Joe's seafood medley), red bell pepper and chicken broth instead of fish stock. I also added some dried thyme, as it seemed to need just a little something. Next time I will add the fresh tomaotes with the broth, as I thought it needed just a little more cooking. This was easy to make and did not call for anything exotic - basically things I tend to have around.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.