Makes 4 bowls, or 6 cups of stew
A simple, classic combination of fish, potatoes, and onions as a one-pot meal or a hearty starter.
1 cup extra virgin olive oil
2 yellow onions, julienned
10 cloves garlic, peeled
3 slices rustic white bread, cut in 1/2-inch cubes
2 tablespoons Italian parsley, chopped
1 quart Fish Stock (recipe in book)
6 new potatoes with peel on, cut in 1/4-inch dice
1 tablespoon sherry vinegar
1/2 cup white wine
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano, chopped
2 teaspoons sweet smoked paprika
2 pounds fresh tuna, cut in 1/2-inch cubes
Heat 1/2 cup of the olive oil on medium heat in a 2-quart saucepan and add the onions. Cook onions slowly, stirring often to prevent sticking. Lower heat if needed. This will caramelize the onions and allow the maximum sweetness to come to the surface. This should take about 30 minutes.
Meanwhile, heat 1/2 cup olive oil to moderately high heat in a small saucepan. Add garlic and fry until golden brown, about 5 minutes. Remove garlic with a slotted spoon and set aside. Add bread to hot oil and fry until brown and crispy, about 2 minutes. Remove the bread and set aside.
Crush fried garlic, fried bread, and parsley with a mortar and pestle. Set mixture aside. Bring fish stock to boil and add potatoes. Cook for 10 minutes. Add sherry vinegar, wine, thyme, oregano, and smoked paprika to the caramelized onions and cook for 5 minutes on medium heat. Add tuna and cook for another five minutes. Add fish stock with cooked potatoes to the pot. Bring to a boil and stir in bread-garlic mixture. Turn down to simmer for 5 minutes. Serve hot.
El Farol: Tapas and Spanish Cuisine
by James Campbell Caruso
Gibbs Smith, Publisher
Recipe reprinted by permission.
This page created June 2004
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