Fisherman’s tuna stew

Fisherman’s tuna stew
This fish stew, which Basque fisherman call marmitako de bonito,
was originally made at sea to provide for a hungry crew.
2lb (900g) baking potatoes
1lb 10oz (750g) tuna steaks
12oz (340g) roasted red peppers
3 tbsp olive oil
1 large onion, finely sliced
2 garlic cloves, minced
1 bay leaf
salt and freshly ground black pepper
one 14.5oz (411g) can chopped tomatoes
2 cups frozen baby peas
2 tbsp chopped parsley
method
Peel the potatoes and cut into thick rounds. Cut the tuna into pieces roughly the same size
as the potatoes. Cut the peppers into strips.
Heat the oil in a flame-proof casserole over medium heat. Add the onion, garlic, and bay leaf
and cook, stirring often, for about 5 minutes, or until the onions are translucent. Stir in the
potatoes. Add cold water to cover and season with salt and pepper. Bring to a boil and cook about
10 minutes, or until the potatoes are almost tender. Add the tomatoes and cook for 5 minutes.
Reduce the heat to medium-low. Add the tuna and cook for 5 minutes. Add the peas and pepper
strips and simmer for 10 minutes. Sprinkle with parsley. Ladle into soup bowls and serve hot.