Yield: 4 servings
1 kg tuna or bonito
50 ml olive oil
1 onion, chopped
4 cloves garlic, chopped
2 sweet peppers, red and/or green
500 g tomatoes
2 ts paprika
1 small chili pepper
1 kg potatoes
200 ml white wine
100 ml 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 and cut into strips. When they are soft, add the tomatoes,
peeled, seeded and chopped, the paprika, salt and pepper and chili.
When tomatoes are somewhat reduced add the potatoes, cut in dice.
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.