Makes:
4 - 6 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Fisherman's Stew known as Marmitako, meaning "from the pot," is a typical Basque dish. Fish stew is popular in the warmer summer months when tuna is available, but feel free to substitute other firm fleshed fish such as halibut or cod
1
large
sweet onion, minced
1
red bell pepper, minced
1
Poblano or Anaheim chili pepper, ribs and seeds removed, minced
4
cloves garlic, peeled and shredded, use Cone #1
1
cup
dry white wine
(240
ml)
3
cups
fish stock
(700
ml)
8 - 10
threads saffron
1⁄2
teaspoon
crushed red pepper flakes
(.5
g)
1
pound
red or new potatoes, scrubbed and cut into medium dice, or cut in half lengthwise if small
(454
g)
2
large
tomatoes, diced
1 1⁄2
pounds
tuna fillets, trimmed and cut into 1 1⁄2 inch cubes
(680
g)
1⁄2
cup
fresh parsley leaves, chopped
(30
g)
Directions:
- Preheat MP5, uncovered, at 350°F/175°C.
- Add onions, peppers and garlic. Sauté for 3 - 4 minutes until softened.
- Add white wine, fish stock, saffron, crushed red pepper and potatoes. Place cover on MP5.
- When Vapo-Valve™ begins to click steadily, reduce temperature to 225°F/110°C and cook for 8 - 10 minutes until potatoes are soft, but not totally cooked.
- Add tuna and tomato, and stir to combine. Cover MP5 and cook for an additional 10 - 115 minutes until tuna is cooked.
- Taste and adjust seasonings with extra salt and fresh ground pepper as needed.
- Right before serving, add chopped parsley. Serve stew in warm soup bowls.
Tips:
- Add in 2 - 3 cups of chopped spinach or arugula right before serving.
- Fresh fish stock is so easy to make. Try this recipe: http://recipes.saladmaster.com/recipe/fish-stock. Make a large batch and freeze in smaller containers for future use.
- Serve fish stew with crusty bread.
Directions
Tips
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