I made this Basque Marmitako the other night, so simple, heathly and supper yummy. When I discovered tuna is $30 a kilo I decided to go with the the much more budget conscious gem fish for just $11 a kilo. I asked my fish monger to skin and pin bone it, the young guy who served me was happy to provide the service, but the one who actually had do the work didnt like it at all. He skinned the fish but left me to do the bones, I only discovered this when I got home. I think I need to buy a special tool or something for pin boning, tweezers just dont do the trick. In the end I filleted the bones out, thankfully without losing too much flesh. This meal reminded me a little of Alloras Meatball Stew, which the OH said he preferred, as do I, but if I plan on dieting this is a goer.
http://www.hueyskitchen.com.au/recipes/ … -marmitako
½ large green capsicum, cored, seeded & diced
½ large yellow capsicum, cored, seeded & diced
8 chats (baby potatoes), peeled & quartered
1 medium onion, chopped
2 small red chillies, seeded & chopped
2 garlic cloves, crushed
1 heaped tbsp smoked or normal paprika
½ cup dry white wine
½ can diced tomatoes
1-2 cups chicken or fish stock
sea salt & freshly ground pepper
700 gm fresh tuna, cubed
2 tbsp chopped fresh parsley
Heat a little oil in a large heavy-bottomed pan and gently sauté the capsicums, potatoes, onion, chillies and garlic until tender.
Add the paprika and briefly cook to toast, continually stirring.
Then add the wine, tomatoes, 1 cup stock and seasonings. Stir well and gently cook for about 20 mins until reasonably thick and the potatoes are tender, adding more stock if needed.
Add the tuna with the parsley and gently toss for about 2 mins until the tuna has changed colour.
Serve with steamed rice on the side.