"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."
extra virgin olive oil
onions, finely diced
russet potatoes, peeled and cut into 2-inch cubes
green bell peppers, deveined and chopped
8 cups fish stock or 8 cups
bottled clam juice
dry white wine
6 ounces fresh tomatoes, peeled, seeded and diced or 3/4 cup
diced canned tomato
fresh fatty tuna, cut into large pieces
( preferably from the belly)
fresh ground pepper
chopped Italian parsley
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.