BASQUE TUNA AND POTATO CASSEROLE (MARMITAKO)
Many of Spain's best chefs come from the Basque region. Marmitako is a traditional Basque dish which is as delicious as it is easy to make.

1kg fresh tuna or bonito
5 tbsp olive oil
1 onion
4 cloves of garlic
2 green peppers
2 large tomatoes
1 tsp paprika
1 chilli or pinch of cayenne
salt and pepper
1kg potatoes
water

Cut the fish into large, chunky pieces (about 3cms x 3cms).

Heat the olive oil in a large earthenware casserole dish.

Chop the onion, garlic, peppers and tomatoes and fry in the oil over a low heat.

Add the paprika, cayenne and salt and pepper and cook for another 5 mins before adding the potatoes (peeled and sliced).

Add the water and cook until the potatoes are nearly done (the water should be covering the potatoes and vegetables).

Finally add the fish and some white wine (optional) and cook for a further 15 mins.