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Marmitako (Basque Tunafish Stew)
Serves 4

1kg/2lb tuna steaks or bonito
50 ml/2 fl oz olive oil
1 onion, chopped
4 cloves garlic, chopped
2 sweet peppers, red and/or green, cut into strips
500g/1lb tomatoes, peeled, seeded and chopped
2 tsp paprika
salt & freshly ground black pepper
1 small chili pepper
1kg/2lb potatoes, diced
200ml white wine
100ml water

Cut the tuna into chunks, discarding the bone. If using bonito,
cut it first into slices, then with a knife or fork pull off chunks
of the flesh from the bone. Heat the oil in a heatproof casserole
and in it saute the chopped onions, garlic and peppers, cleaned of
seeds. When they are soft, add the tomatoes, paprika, salt, pepper
and chili. When tomatoes are somewhat reduced add the potatoes.
Stir for a few minutes, then add the wine and water. Cover the
pot and cook on a high heat until the potatoes are nearly tender,
about 20 minutes. Add the fish to the casserole, cover and cook
another 5 minutes, or until fish flakes easily but is still juicy.
Let the casserole rest, covered, for 5 to 10 minutes before serving.


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