Marmitako — Basque Tuna Steak & Potato Stew with Green Bell Pepper

Ingredients

• 1¼ lb Tuna Steak, cut into 1-inch cubes
• 2 lb waxy potatoes
• 1 onion, diced
• 1 Green Bell Pepper, diced
• 3 cloves garlic, minced
• 2 tbsp choricero or ñora pepper paste (or 1 tbsp sweet pimentón)
• 1 cup grated tomato
• ½ cup dry white wine
• 4 cups fish stock
• 4 tbsp olive oil
• 2 tbsp chopped parsley
• Salt and black pepper

Method

1. Peel the potatoes and break them apart instead of slicing: push the knife halfway in and twist so each chunk tears. The ragged faces release starch and thicken the broth for free.
2. Soften the onion and Green Bell Pepper in the olive oil over medium heat for 10 minutes until sweet, then add garlic and pepper paste and cook 2 minutes more.
3. Stir in the grated tomato and cook until it darkens and no longer smells raw, 6 minutes. Pour in the wine and let it reduce by half.
4. Add the potatoes and stock, bring to a simmer, and cook 20–25 minutes until the potatoes are tender and the broth has thickened enough to coat a spoon.
5. Kill the heat, slide in the Tuna Steak, cover, and let it sit 4–5 minutes. The residual heat cooks it to just-opaque; boiling tuna turns it into cat food.
6. Season, scatter parsley, and serve in deep bowls with bread.