Cherry & Dennis Recipes

Basque Tuna, Potato and Pepper Stew

Name: Basque Tuna, Potato and Pepper Stew
Total time: 58 min
Yield: 4 servings
Ingredients: 600 g fresh tuna fillet; 700 g medium potatoes; 2 piece Red bell pepper; 1 piece onion; 300 g canned chopped tomatoes; 2 tsp smoked paprika; 900 ml fish stock; 2 tbsp olive oil

巴斯克吞拿魚薯仔甜椒燉鍋

Basque Tuna, Potato and Pepper Stew, finished and plated with the correct colour, texture and four-serving yield.

Total time: 58 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Basque Tuna, Potato and Pepper Stew is a practical home-cooked dish for a Hong Kong family kitchen. Twelve clear stages control preparation, heat and doneness to deliver large tuna and potato chunks in a red pepper broth.

Ingredients

Main ingredients

600 g fresh tuna fillet
700 g medium potatoes
2 piece Red bell pepper
1 piece onion
300 g canned chopped tomatoes
2 tsp smoked paprika
900 ml fish stock
2 tbsp olive oil

All measured ingredients for Basque Tuna, Potato and Pepper Stew, separated in the recipe quantities before cooking.

Tools

knife
cutting board
vegetable peeler
pot
lid
wooden spoon
measuring cup
measuring spoons
food thermometer
ladle
serving bowl
timer

Steps

Step 1

Cut the tuna into large chunks

Pat all 600 g tuna fillet dry and cut it into even 4 cm chunks so the centres stay moist during poaching.

Step 2

Crack the potatoes into rough chunks

Peel all 700 g potatoes, start each cut with a knife, then twist to break off rough 4 cm chunks whose edges will thicken the broth.

Step 3

Slice the peppers and onion

Remove the seeds from both red peppers and slice them into 1 cm strips; peel and thinly slice the whole onion.

Step 4

Measure the tomato, paprika and stock

Measure all 300 g chopped tomatoes, 2 teaspoons smoked paprika and 900 ml fish stock separately before heating the pot.

Step 5

Warm the olive oil

Heat all 2 tablespoons olive oil in a heavy soup pot over medium heat until fluid and shimmering but not smoking.

Step 6

Soften the onion and peppers

Add the sliced onion and both peppers and cook over medium-low heat for 8 minutes, stirring every 2 minutes, until soft and sweet but not browned.

Step 7

Cook the tomato and paprika base

Add all 300 g chopped tomatoes and 2 teaspoons smoked paprika and cook over medium heat for 3 minutes, stirring constantly, until fragrant and slightly reduced.

Step 8

Add the potatoes and fish stock

Add all 700 g potato chunks and pour in all 900 ml fish stock; scrape the bottom and bring the liquid to a gentle simmer.

Step 9

Simmer until the potatoes are nearly tender

Cover slightly ajar and simmer over low heat for 15 minutes, stirring once halfway, until a knife meets only slight resistance in the potatoes.

Step 10

Add the tuna in one layer

Lower all 600 g tuna chunks gently into the simmering broth in one layer, leaving space between pieces and keeping them mostly submerged.

Step 11

Poach the tuna until just cooked

Keep the broth below a full boil and poach for 4 minutes, until the tuna is opaque outside and just cooked through at the centre without flaking apart.

Step 12

Rest, check and serve

Remove the pot from the heat and rest for 5 minutes, then taste the broth and divide intact tuna, tender potatoes, peppers and broth among 4 bowls.

Common mistakes

Adding tuna with the potatoes at the start dries and flakes it during the long simmer.
Cutting potatoes with perfectly smooth faces releases too little starch to thicken the broth.
Boiling or stirring hard after adding tuna breaks the 4 cm chunks apart.

Tips

Nick and twist the potatoes apart so rough faces release starch during simmering.

Add tuna in one layer only when potatoes are nearly tender, then poach gently for four minutes.