Tuna Stew

Derf's Note:

This is wonderful tasty stew!!

• Total Time: 1 hrs 25 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 4

• 5 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, smashed
• 7 ounces canned diced tomatoes
• 1 1/2 lbs potatoes, cut in 2 inch cubes
• 3 green bell peppers, deseeded and roughly chopped
• 1 1/4 cups cold water
• 2 lbs fresh tuna, cut into bite sized chunks
• 4 slices crusty white bread
• salt and pepper

Directions:

1. Heat 2 tablespoons of the oil in a saucepan and add the onion.
2. Cook for 8 to 10 minutes until soft and brown.
3. Add the garlic and cook a further 1 minute.
4. Add the tomatoes, cover and simmer for 30 minutes until thickened.
5. Meanwhile, in a clean saucepan mix together the potatoes and peppers.
6. Add the water (which should just cover the veggies), bring to a boil and simmer for 15 minutes until the potatoes are almost tender.
7. Add the tuna and the tomato mixture to the potatoes and peppers and season.
8. Cover and simmer for 6 to 8 minutes until the tuna is tender.
9. Meanwhile, heat the remaining oil in a large frypan over a medium heat and add the bread slices.
10. Fry on both sides until golden.
11. Drain on paper towels.
12. Serve with the stew.
13. Variation: Substitute any very firm fleshed fish, such as shark or swardfish for the tuna.

Reviews

[groovyrooby]

I was so intrigued by the ingredients and the preparation I just had to try this one. Also, I am a big fan of fish soups, so this was right up my alley. Though not quite as brothy as I usually like, the loads of peppers really mellowed out and made a great stock with the peppers and onions. My husband loved the big chunks of meaty tuna! I would like to try this again a few more times, maybe adding some jalapeno and lemon juice, maybe even some pineapple juice to come closer to the vietnamese fish soup I love so much!! Thanks for the great recipe. It makes a ton, too. We've made two meals of it so far, and I bet we'll get at least one more!