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Fisherman's Tuna Stew

Categories: Comfort Foods
Type: Soups and Stews

This fish stew, which Basque fisherman call marmitako de bonito, was originally made at sea to provide for a hungry crew

Prep Time: prep 10 mins

Cooking Time: cook 35 mins

Serves: makes 4 servings


  • 2lb ( 900g) baking potatoes
  • 1lb 10oz ( 750g) tuna steaks
  • 12oz ( 340g) roasted red peppers
  • 3 tbsp olive oil
  • 1 large onion, finely sliced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • salt and freshly ground black pepper
  • one 14.5oz ( 411g) can chopped tomatoes
  • 2 cups frozen baby peas
  • 2 tbsp chopped parsley
Fisherman's Tuna Stew photo

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  1. Peel the potatoes and cut into thick rounds. Cut the tuna into pieces roughly the same size as the potatoes. Cut the peppers into strips.
  2. Heat the oil in a flameproof casserole over medium heat. Add the onion, garlic, and bay leaf and cook, stirring often, for about 5 minutes, or until the onions are translucent. Stir in the potatoes. Add cold water to cover and season with salt and pepper. Bring to a boil and cook about 10 minutes, or until the potatoes are almost tender. Add the tomatoes and cook for 5 minutes.
  3. Reduce the heat to medium-low. Add the tuna and cook for 5 minutes. Add the peas and pepper strips and simmer for 10 minutes. Sprinkle with parsley. Ladle into soup bowls and serve hot.
  • prep 10 mins; cook 35 mins


Fisherman's Stew: Make the recipe above, but use 1lb 10oz (750g) mixed fish and shellfish, such as cod, haddock, and large peeled shrimp, instead of tuna.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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