Basque-style fish stew

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 large onion(s) (roughly chopped)
• 2 cloves garlic (finely chopped)
• 250 g tomatoes, from the can, diced
• 700 g potatoes
• 3 bell peppers, green
• 300 ml water, cold
• 900 g tuna (or any other type of fish suitable for cooking, e.g. swordfish, cod, haddock)
• salt and pepper
• Fresh herbs to taste (e.g. parsley, chervil, chives, basil, etc.)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fish soup with tomatoes, peppers and potatoes

Peel the potatoes and dice into approximately 5cm pieces. Clean, deseed, and roughly dice the bell peppers. Clean and cut the tuna into pieces (bone and skin other types of fish beforehand, depending on the type). Heat two tablespoons of olive oil in a saucepan and brown the onion over medium heat, stirring occasionally. Add the garlic and brown briefly. Pour in the canned tomatoes, cover, and simmer over medium heat for 30 minutes, until the tomato sauce thickens slightly. Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to a boil, then add the bell peppers, reduce the heat, and simmer for about 15 to 20 minutes. Add the tomato sauce to the bell peppers and potatoes, stir well, then add the fish cubes and stir in lightly. Season with salt and pepper, and simmer for 8-10 minutes, until the fish is tender. Wash and finely chop the herbs and add them to the fish stew. Let them simmer briefly so their aroma can develop. Serve the fish stew warm, straight from the oven, with slices of toasted white bread.