Marmitako de Bonito (Basque Tuna and Potato Stew)

• 1 large Yellow onion
• 1 large Red pepper
• 2 tbsp Olive oil
• 3 cloves Garlic
• 2 tsp Sweet paprika
• 3 medium Tomato, ripe
• 900 ml Fish stock
• 2 Bay leaves
• 1 ½ tsp Fine sea salt
• 800 g Yukon Gold potato
• 450 g Tuna steak

1. Halve and thinly slice the onion. Deseed and slice the red pepper, then peel the garlic and finely chop it.
2. Heat the olive oil in a large pot over medium heat. Add the onion and red pepper with a pinch of the fine sea salt, then cook for 8 to 10 minutes until softened and lightly golden.
3. Stir in the garlic for 30 seconds until fragrant. Add the sweet paprika and stir for 10 seconds so it blooms without catching.
4. Grate the tomatoes on the coarse side of a grater into a bowl, discarding the skins. Tip the tomato into the pot and cook for 5 minutes until reduced and jammy.
5. Pour in the fish stock and add the bay leaves and remaining fine sea salt. Bring to a gentle simmer.
6. Peel the potatoes and cut them into chunky, bite-sized pieces. Add to the pot and simmer for 18 to 22 minutes until the potatoes are tender and the broth has thickened slightly.
7. Cut the tuna into large chunks. Stir it into the hot stew, turn the heat to low, and cook for 2 to 4 minutes until just opaque; do not boil or it will tighten.
8. Remove the pot from the heat and rest for 5 minutes so the tuna stays tender. Fish out the bay leaves, then ladle into bowls with plenty of broth.

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