Marmitako (Basque Tuna and Potato Stew)

• 3 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 large Green pepper
• 1 ½ tsp Fine sea salt
• 3 cloves Garlic
• 2 tsp Sweet paprika
• 3 medium Tomato, ripe
• 800 g Yukon Gold potato
• 900 ml Fish stock
• 2 pieces Bay leaves
• ½ tsp Black pepper
• 500 g Tuna steak

1. Cut the onion and green pepper into small dice. Peel the potatoes and cut them into bite-size chunks, then grate the tomatoes on a box grater and discard the skins. Cut the tuna into large chunks and keep chilled while you start the stew.
2. Warm the olive oil in a Dutch oven over medium heat. Add the onion, green pepper and a pinch of the salt, then cook for 10 minutes, stirring often, until softened and sweet. Stir in the garlic and cook for 1 minute until fragrant.
3. Stir in the sweet paprika and cook for 20 seconds so it blooms without burning. Add the grated tomatoes and cook for 6 to 8 minutes, stirring, until the mixture darkens slightly and the liquid reduces. This is your flavour base.
4. Add the potatoes, fish stock, bay leaves, remaining salt and the black pepper. Bring to a gentle simmer, then cook for 18 to 22 minutes, stirring occasionally, until the potatoes are tender and the broth tastes rounded. Keep the stew brothy rather than thick; if it reduces too much, add a splash more stock and return to a simmer.
5. Lower the heat so the stew is barely simmering, then add the tuna. Cook for 2 to 4 minutes, just until the tuna turns opaque on the outside and is still juicy within. Remove the bay leaves, taste and adjust seasoning, then serve hot with plenty of broth.

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