Lynn's Fishermen's Stew
2 tbs Extra virgin olive oil
2 x Onions, finely diced
3 x Russet potatoes, peeled and cut into 2-inch cubes
2 x Green bell peppers, cored and chopped
2 x Garlic cloves
Salt, to taste
8 cup Fish stock OR bottled clam juice
1 cup 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
Method :
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.
There's often no way you can look into the game of life and
determine whether or not you'll get that big break tomorrow or whether it will
take another week, month, year or even longer. But it will come!
- Zig Ziglar