Ingredients for Basque Style Fisherman's Stew
- 1 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 medium russet potatoes, peeled and diced
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- Salt, to taste (approx. 1/2 tsp initially, plus more)
- 2 cups fish stock
- 1/2 cup dry white wine
- 2 cups fresh chopped tomatoes
- 1 lb fresh tuna, cut into 1-inch cubes
- Fresh ground black pepper, to taste (approx. 1/4 tsp initially, plus more)
- 2 tbsp fresh Italian parsley, chopped
- Crusty bread, for serving
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How to Make Basque Style Fisherman's Stew
- Heat the olive oil in a large, heavy-bottomed saucepan over medium heat.
- Add the chopped onion and cook, stirring occasionally, until softened and translucent (about 10 minutes).
- Add the diced potatoes, chopped bell peppers, and minced garlic. Stir to combine.
- Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Season lightly with salt.
- Pour in the fish stock and white wine. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 10 minutes, or until the potatoes are tender.
- Stir in the crushed tomatoes and simmer for another 10 minutes, allowing the stew to slightly thicken.
- Gently add the cubed tuna, pushing it down into the stew with a spoon.
- Cover the saucepan, remove from heat, and let stand for 5 minutes for medium-rare tuna (or longer for desired doneness).
- Season generously with salt and freshly ground black pepper to taste.
- Ladle the stew into bowls, garnish with fresh parsley, and serve immediately with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
17g
Fat
16g
Carbs
8g
