Basque Tuna and Potato Stew
Basque fisherman stew of bonito tuna and potato simmered in a sweet capsicum and tomato broth thickened with the potato starch, finished with parsley and served with country bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut bonito into 3cm cubes and pat dry. Peel potato and break into 2cm chunks by hand. Dice capsicum and onion. Smash garlic cloves. Grate tomato. Soak nyora chillies in hot water 10 minutes, then scrape flesh from skins with a spoon.
Bloom
Heat olive oil in a heavy pot over medium 1 minute. Add diced onion and capsicum with 0.5 tsp salt, cook 6 minutes until softened.
Build 1
Stir in smashed garlic, nyora flesh, and bay leaves, cook 30 seconds until fragrant. Add grated tomato and cook 4 minutes over medium until darkened and concentrated.
Build 2
Add potato chunks and 0.5 tsp salt, toss to coat in sofrito. Pour in hot fish stock and bring to vigorous simmer over medium-high 2 minutes.
Simmer
Lower heat to medium-low and cook 15 minutes until potatoes are tender and broth thickens from released starch.
Finish
Season bonito cubes with remaining 0.5 tsp salt and pepper. Nestle into broth and simmer over low 4 minutes until tuna is barely cooked through, still rosy at centre.
Rest and plate
Remove from heat, rest 2 minutes. Ladle into warm bowls with bonito on top. Scatter chopped parsley across and serve with toasted country bread for mopping the broth.
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