Ingredients
4 TBSPs olive oil
1 onion (yellow or white, coarsely chopped)
1 green pepper (coarsely chopped)
1.5 pounds Yukon gold potatoes (broken (see video for instructions))
2 cloves garlic (diced)
1 cup white wine (optional)
2 TBSPs pimientos choriceros paste (or sub tomato paste)
1 tsp smoked paprika
4 cups fish stock
1 to 1.5 pounds fresh tuna
sea salt (and freshly ground black pepper, to taste)
fresh parsley (chopped, to taste)
Instructions
Roughly chop the onion and pepper into 1/2-inch or so pieces. Dice the garlic. Peel and break the potatoes (see video above). Set them aside.
Heat the olive oil over medium heat in a large stockpot, add the onion and pepper, and saute for about 5 minutes or until the onion becomes softened and fragrant.
Add the potatoes and garlic. Saute for another 5 minutes, stirring every so often.
Add 1 cup of a dry white wine like a Chardonnay or Sauvignon Blanc. Raise the heat and simmer for about 4 minutes until it reduces by about one-third to one-half and the alcohol evaporates. This step is totally optional. White wine is a nice complement to seafood stews. It gives a background boost in acidity.
Add the pimientos choriceros paste and the smoked paprika. Mix well and saute for one more minute.
Add the fish broth. Turn the heat to high and bring it to a boil. Turn the heat down, cover, and simmer for about 15 to 20 minutes or until the potatoes are tender.
While the potatoes are cooking, slice the tuna into cubes.
Turn the heat entirely off. Add the chopped tuna to the stew. Cover the pot for 2 to 3 minutes. The tuna will cook in the hot broth. The idea here is not to overcook it. Serve immediately while the tuna is still tender.
Ladle the Marmitako into individual bowls. Season with salt, freshly ground pepper, and freshly chopped parsley. Enjoy!