Recipe by evelyn/athens
The Winning Recipe for 1998 in the San Francisco Chronicle, from Loretta Keller. All you need is some crusty bread to make a meal of this.
Top Review by duonyte
I thought this was quite good, not so popular with others, but that's how it goes. I used a mix of seafood (Trader Joe's seafood medley), red bell pepper and chicken broth instead of fish stock. I also added some dried thyme, as it seemed to need just a little something. Next time I will add the fresh tomaotes with the broth, as I thought it needed just a little more cooking. This was easy to make and did not call for anything exotic - basically things I tend to have around.
- 2 tablespoons extra virgin olive oil
- 2 onions, finely diced
- 3 russet potatoes, peeled and cut into 2-inch cubes
- 2 green bell peppers, deveined and chopped
- 2 garlic cloves
- 8 cups fish stock or 8 cups bottled clam juice
- 1 cup dry white wine
- 6 ounces fresh tomatoes, peeled, seeded and diced or 3⁄4 cup diced canned tomato
- 2 lbs fresh fatty tuna, cut into large pieces (preferably from the belly)
- fresh ground pepper
- chopped Italian parsley
Directions See How It's Made
- 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.