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Basque Style Stew Recipe
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To make Basque Style Stew for 6 you will need
Ingredients
| 2 | tablespoons | Extra virgin olive oil | | 2 | | Onions; finely diced | | 3 | | Russet potatoes; peeled and cut into 2-inch cubes | | 2 | | Green bell peppers; cored and chopped | | 2 | | Garlic cloves | | | Salt; to taste | | 8 | cups | Fish stock OR bottled clam juice | | 1 | cup | Dry white wine | | 6 | ounces | Peeled tomatoes; seeded & diced (OR 3/4 cup recipe ready tomatoes) | | 2 | pounds | Fatty fresh tuna (preferably from the belly); cut in large pieces | | | Freshly ground pepper; to taste | | | Chopped Italian parsley |
Instructions
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. Serves 6.
Enjoy your Basque Style Stew
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Wed 23 Apr 2008
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