• 4servings
  • 65minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Olive oil 12 Cup (8 tbs)

  2. Yellow onions 2 Large , thinly sliced

  3. Chilies 4 Medium

  4. Bay leaves 2

  5. Garlic 8 Clove (40 gm) , thinly sliced

  6. Yukon gold potatoes/Quartered Bottle (0 l) , pound

  7. Dry white wine 1 Cup (16 tbs)

  8. Canned vegetable stock 3 Cup (48 tbs)

  9. Saffron threads 8

  10. Piment 12 Teaspoon

  11. Ground pepper To Taste (garnish Hungarian paprika may be)

  12. Hot chili 12 Teaspoon , crushed (garnish Hungarian paprika may be)

  13. Fillets 2 Pound (garnish Hungarian paprika may be)

  14. Chopped 3 Tablespoon (garnish Hungarian paprika may be)

Instructions Jump to Ingredients ↑

  1. Directions 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.

  2. 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, stirring occasionally to avoid breaking the fish apart, 8 to 10 minutes more. Season with salt and white pepper and discard the bay leaves.

  3. Ladle the stew into warmed shallow soup bowls, and sprinkle with the parsley and piment d’Espelette. Serve immediately. Serves 4.


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