Spain food

Tuna Fish Stew

INGREDIENTS

Tasty tuna fish stew, prepared in an earthenware casserole. Fresh tuna is caught at the end of the summer, while fishing for anchovies.

1 kg (2 pounds) fresh tuna, in large chunks with skin and bones removed

7 tablespoons olive oil

2 onions, chopped

3 garlic cloves, minced

2 bay leaves

1 teaspoon salt

2 dl (7 ounces) white wine

1/2 (2 cups, 16 ounces) fish broth water

750g (1 1/2 pounds) potatoes, in large chunks

5 tomatoes, peeled and chopped

3 pimientos, cut in strips

1/4 teaspoon cayenne

2 tablespoons parsley, finely chopped

PREPARATION

Heat oil in large earthenware casserole and sauté onion and garlic over low heat until onion is tender. Add fresh tuna, tomatoes, pimientos, cayenne, parsley and bay leaves. Season the tuna with salt. Turn carefully. Pour the wine and fish broth over the fish. Add just enough water to cover. Simmer covered for 1 hour. After 40 minutes, add the chunks of potato. Season the final dish with salt and pepper to your taste. Serve in the casserole dish with fresh white bread.