Basque-style tuna and potato stew

Ingredients for 4 servings:

• 500 g tuna, fresh or frozen
• 500 g potatoes
• 1 bell pepper(s), yellow
• 2 bell peppers, grilled, from the jar
• 2 onions
• 4 garlic cloves
• 3 tbsp olive oil
• 100 ml white wine
• 50 ml Noilly Prat
• 200 ml fish stock
• 5 peppercorns, black
• 2 bay leaves
• ½ roll
• Salt
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Finely dice the onions and 2 cloves of garlic. Wash, deseed, and cut the fresh bell pepper into bite-sized pieces. Heat the olive oil in a saucepan and gently fry the onions, garlic, and diced bell pepper for 4 minutes over medium heat; do not allow to brown. Meanwhile, dice the potatoes, add them, and fry for another 4 minutes. Deglaze everything with the wine, Noilly Prat, and fish stock. Add the peppercorns and bay leaves. Cover the pan and simmer for about 10 minutes, until the potatoes are tender. Meanwhile, cut the tuna into bite-sized pieces. Tear apart the bread roll and blend it with the grilled bell pepper from the jar, the remaining garlic, and a pinch of salt using an immersion blender. Add the tuna and simmer for 5 to 8 minutes over low heat, depending on the size of the pieces. Season to taste with salt and cayenne pepper. If you don’t have vermouth on hand, you can simply use more white wine instead.