Spanish · Dinner
Spanish Tuna and Potato Stew
Chunks of fresh tuna simmered with potatoes in a saffron-tinted tomato and onion sofrito with garlic, sweet paprika and white wine. A rustic one-pot Spanish stew ladled hot into a bowl and eaten with crusty bread to soak up the broth.
$7
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
481Calories
42.3gProtein
15.8gFat
32.6gCarbs
6.9gSugar
5.2gFiber
612mgSodium
104mgChol
2.9gSat Fat
1580mgPotassium
68mgCalcium
3.1mgIron
3.2mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
high-fiber
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Peel and cut the potato into rough chunks. Chop the onion and green pepper. Mince the garlic. Cut the tuna into 1.5-inch chunks and keep chilled.
2
Heat the olive oil in a heavy pot over medium heat, add the onion and pepper, and cook 5 minutes until the onion turns translucent and the pepper softens.
3
Add the garlic and smoked paprika, cook over medium heat 1 minute until fragrant, then pour in the white wine and simmer 2 minutes until the alcohol smell cooks off.
4
Add the crushed tomato, potato chunks, fish stock, saffron and bay leaf, bring to a boil over high heat, then lower to medium-low and simmer 18 minutes until the potato is tender when pierced.
5
Nestle the tuna into the simmering broth, cover and poach over low heat 4 minutes until the fish turns opaque and just flakes when pressed.
6
Stir in the chopped parsley and season with salt to taste until balanced.
7
Plate
Ladle the stew into a wide bowl with potato and tuna chunks positioned above the broth line.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g fresh tuna, cut into 1.5-inch chunks
- 22 medium potato (360g)
- 11 small onion (120g)
- 4 cloves4 cloves garlic
- 22 small green bell pepper (60g)
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomato
- 2/3 cup160ml dry white wine
- 2 cup480ml fish stock
- 2 tsp2 tsp smoked paprika
- a pinch of saffron threads
- 22 bay leaf
- 2 tbsp30ml olive oil
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
