Basque-Style Fisherman's Stew
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Basque-Style Fisherman's Stew
  Stews    Seafood    Tuna  
Last updated 6/12/2012 1:07:33 AM. Recipe ID 33602. Report a problem with this recipe.
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      Title: Basque-style fisherman's stew
 Categories: Mediterrane, Restaurant, Foodnews, Stew, Fish-shellf
      Yield: 6 Servings
 
      2 tb 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 c  Fish stock OR bottled clam
           -juice
      1 c  Dry white wine
      6 oz Peeled tomatoes; seeded &
           -diced (OR 3/4 cup recipe
           -ready tomatoes)
      2 lb Fatty fresh tuna (preferably
           -from the belly); cut in
           -large pieces
           Freshly ground pepper; to
           -taste
           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. Serves 6.
  
  PER SERVING: 330 calories, 42 g protein, 25 g carbohydrate, 6 g fat
  (1 g saturated), 68 mg cholesterol, 67 mg sodium, 2 g fiber.
  




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Recipe ID 33602 (Apr 03, 2005)

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