Recipe - Basque-Style Fishermans Stew

2 tablespoon Extra virgin olive oil
2 Onions; finely minced
3 Russet potatoes; peeled and
cut into 2inch cubes
2 Green bell peppers; cored
and chopped
2 Garlic cloves
Salt; to taste
8 cup Fish stock OR bottled clam
juice
1 cup Dry white wine
6 ounce Peeled tomatoes; seeded &
minced (OR Three fourths cup recipe
ready tomatoes)
2 pound Fatty fresh tuna (preferably
from the belly); cut in
large pieces
Freshly ground pepper; to
taste
Chopped Italian parsley

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. Serves 6.

PER SERVING: 330 calories, 42 g protein, 25 g carbohydrate, 6 g fat (1 g
saturated), 68 mg cholesterol, 67 mg sodium, 2 g fiber.

Recipes from Article, "RainyNight Suppers: Ten top chefs create sunny
Mediterranean dishes..." by Robin Davis, Chronicle Staff Writer, Wednesday,
February 18, 1998 (C) 1998 San Francisco Chronicle. URL:

Notes: Loretta Keller of Bizou likes to prepare this rustic stew on dark
and stormy nights. It's easy to put together and all you need to accompany
it is hearty countrystyle bread.

Recipe by: Loretta Keller, Bizou, San Fran (1998)

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 18,
1998