Marmitako

Ingredients

• 2 lbyellowfin tuna, cut in 2-inch chunks
• 2 lbrusset potatoes, peeled and thick-sliced
• 1 largeonion, diced
• 2 greenItalian frying peppers, sliced
• 4 clovesgarlic, minced
• 2 ripetomatoes, grated
• 1/4 cupolive oil
• 1 pinchsweet paprika
• 1 smalldried guindilla chili
• 4 cupsfish stock or water, warm
• 1 splashdry white wine
• sea salt
• freshly ground black pepper
• 1 handfulfresh parsley, chopped

Instructions

1. 1
   Warm the olive oil in a heavy pot over medium heat. Sauté onion, peppers, and garlic until softened, about 5 min.
2. 2
   Stir in tomatoes and paprika; cook until the mixture thickens and the oil separates, about 8 min.
3. 3
   Add potatoes, turn to coat with the sofrito, then pour in warm stock and a splash of white wine. Season with salt and the whole chili; simmer 15 min until potatoes are just tender.
4. 4
   Gently nestle the tuna chunks on top, spooning some broth over. Simmer 5-7 min more until tuna is just cooked through and flaky.
5. 5
   Remove from heat, discard the chili, and let rest 5 min for flavors to meld.
6. 6
   Adjust seasoning with cracked pepper and sea salt; sprinkle parsley. Ladle into bowls and serve hot with crusty bread.