Basque Fish Stew
- 1/2 cup olive oil plus
- 2 tablespoons olive oil
- 2 large yellow onions thinly sliced
- 4 medium Anaheim chilies seeded, sliced thin
- 2 bay leaves
- 8 garlic cloves thinly sliced
- 2 pounds Yukon Gold potatoes quartered
- 1 cup dry white wine
- 3 cups unsalted vegetable stock (or canned broth)
- 6 saffron threads - (to 8)
- 1/2 teaspoon piment d'Espelette plus more for garnish (Hungarian paprika may be substituted)
- Salt to taste
- Freshly-ground white pepper to taste
- 1/2 teaspoon crushed dried hot chili peppers
- 2 pounds skinless yellowfin tuna fillets cut 1 1/2" cubes
- 3 tablespoons chopped fresh flat-leaf parsley
In a large chef's skillet or other large pan over high heat, warm the 1/2 cup olive oil. Add the onions, Anaheim chilies, bay leaves and garlic and sauté, stirring occasionally, about 10 minutes. Add the potatoes, wine, stock, saffron and the 1/2 teaspoon piment d'Espelette. Bring the mixture to a boil, cover and reduce the heat to medium. Season with salt and white pepper, add the chili peppers and cook until the potatoes are tender, about 15 minutes.
In a large sauté pan over medium heat, warm the remaining 2 tablespoons olive oil. Add the tuna and sauté until lightly browned, about 2 minutes per side. Transfer the tuna to the chef's skillet and continue cooking, stirring occasionally to avoid breaking the fish apart, 8 to 10 minutes more. Season with salt and white pepper and discard the bay leaves.
Ladle the stew into warmed shallow soup bowls, and sprinkle with the parsley and piment d'Espelette. Serve immediately.
This recipe yields 4 servings.