Servings
6 s
Ingredients
- 2 tablespoons
- 2
- 3 Russet potatoes; peeled and cut into 2-inch cubes
- 2 Green bell peppers; cored and chopped
- 2 Garlic cloves
- 8 cups Fish stock OR bottled clam juice
- 1 cup dry white wine
- 6 ounce
- 2 pounds Fatty fresh tuna (preferably from the belly); cut in large pieces
- Chopped Italian parsley
Directions
- 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
- ucr.edu> on Feb 18, 1998