Recipe: Marmitako (Basque Tuna Stew)

Marmitako (Basque Tuna Stew)

4 tbsp extra virgin olive oil
2 large Spanish onions, in 1/4-inch slices
6 Anaheim peppers, seeded and sliced
4 russet potatoes, peeled,
1 leek split lengthwise, in 1/2-inch pieces
1 cup salsa Vizcaya (recipe follows)
2 cup fish stock
3 lb bonito or tuna, cut into 1 inch chunks

Cut the potato into 1/2 inch dice, soak in water.

In a large soup pot, heat olive oil until smoking. Add onions, peppers, potatoes and leek and cook until light golden brown, about 8 to 10 minutes.

Add 1 cup salsa Vizcaya (Salsa Vizcaina) and fish stock and bring to a boil. Lower heat and simmer 15 minutes.

Season bonito and drop into broth. Return to boil, lower heat and simmer 4 to 5 minutes and serve.

Yield: 4 servings as a main course

Salsa Vizcaina (Basque Sauce)
Source: THE BASQUE TABLE: Passionate Home Cooking from One of Europe's Great Regional Cuisines, by Teresa Barrenechea, 1998, Pp. 187-188.
Makes 3 cups of sauce

8 dried red Choricero peppers, or 6 dried red Californis (Anaheim) or Ancho peppers
1/2 cup olive oil
2 medium yellow onions chopped
1 medium red onion, chopped
1 garlic clove sliced
2 tbsp Serrano ham or Prosciutto, chopped
Salt
about 1/2 cup tomato sauce.

Put the peppers in a bowl and soak them in cold water for at least 8 hours.

Transfer the peppers and soaking liquid to a saucepan and heat over medium heat until simmering, but nor boiling.

Drain the peppers, reserving 1 cup of the liquid. Slit the peppers open, and scrape out the seeds. Discard the seeds.

In a skillet, heat the olive oil over medium heat. Add the onions and garlic and saute them for about 5 minutes, until they are softened.

Add the peppers and ham and cook about 5 minutes, until peppers begin to soften.

Reduce the heat to LOW, add the reserved cooking liquid, and season to taste with salt. Cook, stirring, for 20 to 30 minutes, until the peppers are very soft and the sauce is slightly reduced.

Add the tomato sauce and cook for about 5 minutes, until the sauce is hot.

Pass it through a food mill, and serve it immediately, or store in a covered container in the refrigerator for up to 3 days.