Posted: June 19, 2010 by nietize in Spanish, Stew, Tuna
Tags: , , ,

From Spanish – the cookbook

4 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
3 green bell peppers seeded and chopped
4 light tuna steaks
400g can tomatoes with juice
2 tsp paprika
3 potatoes, diced
350ml dry cider
salt and ground pepper
chopped fresh parsley to garnish

Heat half the oil in a shallow flameproof casserole big enough to take the fish. Fry the onion gently until softened, then add the garlic. Add the peppers and chilli and stir fry gently.

Season the fish steaks. Heat the remaining oil in a frying pan and fry the fish steaks for 2 minutes on each side over a high heat. Add the tomatoes to the casserole and stir-fry gently. Add the paprika, then salt and pepper to taste.

Slip the fish steaks into the sauce, moving the peppers into the spaces between them. Cover with the potatoes, pushing them as flat as possible. Add the cider and bring to a simmer. Cover and cook very gently for about 45 minutes, or until the potatoes are done.

Check the seasoning, sprinkle with the chopped parsley and serve immediately, straight from the casserole.

According to the cookbook, this is a traditional fisherman’s stew, often made at sea, with meaty tuna steaks. I like the addition of paprika which gives it a distinct spicy, smokey taste which distinguishes it from the other fish stews I have made.

Btw I forgot to buy a can of tomatoes for the soup, so instead I used fresh tomatoes and some fish stock to replace. I think it should work just as well.


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