Basque-Style Fisherman's Stew
2 tb Extra virgin olive oil
2 Onions; finely diced
3 Russet potatoes; peeled and
-cut into 2-inch cubes
2 Green bell peppers; cored
2 Garlic cloves
Salt; to taste
8 c Fish stock OR bottled clam
1 c Dry white wine
6 oz Peeled tomatoes; seeded &
-diced (OR 3/4 cup recipe
2 lb Fatty fresh tuna (preferably
-from the belly); cut in
Freshly ground pepper; to
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, "Rainy-Night 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 country-style bread.
Recipe by: Loretta Keller, Bizou, San Fran (1998)
Posted to MC-Recipe Digest by KitPATh
on Feb 18,