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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can make the stew through Step 2 up to three days ahead, and keep it in the refrigerator. Bring back to a simmer, and proceed with Step 3. The finished soup can stand off the heat for two or three hours before serving. Bring back to a gentle simmer before serving. From the NYT Recipes for Health. Ingredients:
2 tablespoons extra virgin olive oil |
2 medium onions, finely chopped |
4 garlic cloves (to taste), minced |
2 anchovy fillets, rinsed |
2 green bell peppers, cored, seeded and chopped |
2 red bell peppers, cored, seeded and chopped |
1 teaspoon chili powder (medium-hot) |
1 tablespoon sweet paprika |
14 ounce chopped tomatoes with juice |
1 freshly ground pepper |
1/4 tsp salt |
1 pound red potatoes, diced |
1 quart water |
1/2 cup dry white wine |
1/4 teaspoon red pepper flakes (or a pinch of cayenne) |
1 1/2 pounds tuna steaks (preferably from domestic or canadian fisheries), skin and blood lines removed, cut in 3/4 inch cubes |
2 tablespoons chopped fresh parsley (optional) |
Directions:
1. Heat the oil in a large, wide-lidded pan or Dutch oven over medium heat, and cook the onions until they begin to soften, about three minutes. Add the garlic and the anchovy fillets, and stir together for about a minute until fragrant, breaking and mashing the anchovy fillets with your spoon. Add the bell peppers, and cook, stirring, for about five minutes until the peppers have softened. Stir in chili powder, paprika, red pepper flakes or cayenne, and tomatoes. Season with salt and pepper, and bring to a simmer. Reduce the heat to low, cover and cook slowly, stirring every five to 10 minutes for 30 minutes.
2. Add the potatoes, water, wine and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes or until the potatoes are tender and the mixture is fragrant. Taste and adjust seasonings.
3. Add the tuna and parsley, and simmer for five to eight minutes until the tuna is just cooked through but still moist. Taste, adjust seasonings and serve.
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