Preparation:
* or 1/2 water 1/2 clam juice mixture
In a large bowl, soak potato cubes in cold water. Sprinkle tuna evenly with salt and Adobo. In a large saucepan or soup pot, lightly sauté tuna in olive oil; remove tuna and set aside.
In same pan, sauté onion until soft. Add green pepper, garlic, bay leaf, drained potato cubes, and white wine. Bring to a boil, reduce heat and simmer, uncovered, for 2 to 3 minutes.
Add fish stock and simmer, covered, for 10 minutes or until potatoes are tender. Add tuna and pimientos to stew and simmer, covered, for an additional 3 to 4 minutes. Remove bay leaf. Salt to taste.
Garnish with parsley.
Comments: This dish, first made aboard Basque fishing boats, is now featured in nearly every restaurant in the region. It is better know by the French name "Marmite" after the pot in which it is cooked. |
