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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 large potato - peeled -- cut into 1/2" cubes

  3. 1 pound fresh tuna steak -- cut into 1" cubes

  4. 2 teaspoons salt

  5. 1/4 teaspoon goya adobo with pepper

  6. 1 tablespoon goya olive oil

  7. 1 cup chopped onion

  8. 1 1/2 cups chopped green pepper

  9. 1 garlic clove -- chopped

  10. 1 bay leaf

  11. 1 cup white cooking wine

  12. 2 cups fish stock*

  13. 1 goya pimiento -- chopped

  14. 1 teaspoon minced parsley

Instructions Jump to Ingredients ↑

  1. * or 1/2 water 1/2 clam juice mixtureIn a large bowl, soak potato cubes in cold water. Sprinkle tuna evenly with salt and Adobo. In a large saucepan or soup pot, lightly sauté tuna in olive oil; remove tuna and set aside. In same pan, sauté onion until soft. Add green pepper, garlic, bay leaf, drained potato cubes, and white wine. Bring to a boil, reduce heat and simmer, uncovered, for 2 to 3 minutes. Add fish stock and simmer, covered, for 10 minutes or until potatoes are tender. Add tuna and pimientos to stew and simmer, covered, for an additional 3 to 4 minutes. Remove bay leaf. Salt to taste. Garnish with parsley.

  2. Comments: This dish, first made aboard Basque fishing boats, is now featured in nearly every restaurant in the region. It is better know by the French name "Marmite" after the pot in which it is cooked.

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