Basque Fish Stew
In this savory and aromatic recipe, tender chunks of yellowfin tuna pair perfectly with Yukon Gold potatoes, Anaheim chilies, and saffron-infused broth. The combination of flavors creates a rich and satisfying stew that is sure to delight your taste buds. Enjoy this hearty and flavorful dish with a sprinkle of fresh parsley for a finishing touch.
— Constant Cookbook
Ingredients
- 1/2 cup plus 2 Tbs. olive oil
- 2 large yellow onions, thinly sliced
- 4 medium Anaheim chilies, seeded and thinly
- sliced
- 2 bay leaves
- 8 garlic cloves, thinly sliced
- 2 lb. Yukon Gold potatoes, quartered
- 1 cup dry white wine
- 3 cups unsalted vegetable stock or canned broth
- 6 to 8 saffron threads
- 1/2 tsp. piment d'Espelette, plus more for
- garnish (Hungarian paprika may be
- substituted)
- Salt and freshly ground white pepper, to taste
- 1/2 tsp. crushed dried hot chili peppers
- 2 lb. skinless yellowfin tuna fillets, cut into
- 1 1/2-inch cubes
- 3 Tbs. chopped fresh flat-leaf parsley
Instructions
- In a large chef's skillet or other large pan over high heat, warm the 1/2 cup olive oil. Add the onions, Anaheim chilies, bay leaves and garlic and sauté, stirring occasionally, about 10 minutes. Add the potatoes, wine, stock, saffron and the 1/2 tsp. piment d'Espelette. Bring the mixture to a boil, cover and reduce the heat to medium. Season with salt and white pepper, add the chili peppers and cook until the potatoes are tender, about 15 minutes.
- In a large sauté pan over medium heat, warm the remaining 2 Tbs. olive oil. Add the tuna and sauté until lightly browned, about 2 minutes per side. Transfer the tuna to the chef's skillet and continue cooking, stirringoccasionally to avoid breaking the fish apart, 8 to 10 minutes more. Season with salt and white pepper and discard the bay leaves.
- Ladle the stew into warmed shallow soup bowls, and sprinkle with the parsley and piment d'Espelette. Serve immediately.
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