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Marmitako (Potato and Tuna Stew)

This traditional basque fisherman’s stew takes its name from the stew pot in which it was cooked, the marmita. The original dish, made with stale bread, pork fat, water, and tuna, was greatly enhanced after peppers and potatoes made their way to Spain from the New World. Basque chefs insist that the potatoes should be broken into chunks rather than cut, so that more starch will be released as they cook, resulting in a thicker stew. From Spain and The World Table, The Culinary Institute of America. Seres 8.

¼ cup extra virgin olive oil
1¾ cups medium-dice Spanish onions
3 Anaheim peppers, seeded and cut into medium dice
¼ cup thinly sliced garlic
1 bay leaf
1 cup white wine
3 cups water
10 saffron threads
1 ancho pepper, soaked, seeded, and cut into
1⁄8-inch- (3 mm) thick slices
6 cups medium-dice Yukon gold potatoes
4½ teaspoons salt, divided use
1⁄8 teaspoon freshly ground black pepper
2lb (900 g) tuna, cut into 1-inch (2.5 cm) cubes
8 teaspoons coarsely chopped flat-leaf parsley

1. Heat the oil in a saucepan over medium heat. Sweat the onions and Anaheim peppers, stirring occasionally, for about 5 minutes, or until lightly browned. Add the garlic and bay leaf and sauté for 30 seconds, or until the garlic is aromatic.

2. Add the wine and reduce by half, about 2 minutes, then add the water, saffron, and ancho chiles, and bring to a boil for about 4 minutes. Add the potatoes, 1 tablespoon of salt, and ¹⁄8 teaspoon of pepper and lower the heat to a simmer. Cover and cook until the potatoes are almost tender, about 12 minutes.

3. Season the tuna with 1½ teaspoons of salt and add it to the stew. Simmer the tuna with the rest of the vegetables for another 5 minutes, or until the tuna is cooked, stirring occasionally. Adjust seasoning if necessary.

4. Ladle 1½ cups of the stew into a bowl and finish with 1 teaspoon of the chopped parsley.