2-1/4 lbs fresh tuna or albacore
3 tbsp olive oil
1 onion, chopped
4 cloves garlic, chopped
2 red or green peppers, cut in strips
18 oz diced tomatoes
2 tsp pimentón
Salt and pepper
Red pepper flakes, to taste
2-1/4 lbs potatoes, peeled and cut in chunks
1 scant cup white wine
1/2 cup water
Cut the tuna into bite-size chunks, discarding any skin and bone. Set it aside.
In a deep earthenware pot or a stew pot, heat the oil and sauté the onion, garlic, and peppers without letting them brown, until they are very soft. Add the tomatoes, paprika, salt, pepper, and red pepper flakes and cook on a high heat for a few minutes. Add the potatoes, combine them with the other ingredients, then add the wine and water. Bring the liquid to a boil, then cover the pot and cook on a medium heat until potatoes are nearly tender, about 15 minutes.
Add the fish to the casserole without stirring, cover, and cook another 5-10 minutes until the fish is cooked through. Let the stew rest, covered, five minutes before serving.
Recipe courtesy of Spain GourmeTour magazine