Stew with tuna, potato and tomato

Name: stew with tuna, potato and tomato
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Spanish
Ingredients: 4 tuna steaks white; 1 onion; 2 toes garlic; 1 dried chilli (chilly); 2 red peppers; 600 g potatoes steady; salt; freshly ground black pepper; fish bouillon tablet; 2 tablespoons olive oil; paprika spicy; 1 dl dry white wine; 1 look peeled tomatoes 400 g; 4 twigs fresh parsley

A tasty Spanish recipe. The main course contains the following ingredients: fish, tuna steaks (white), onion, garlic, dried chilli (chilly), red peppers, potatoes (solid), salt, freshly ground black pepper, fish stock tablet, olive oil, paprika powder (spicy), dry white wine , peeled tomatoes (400 g) and fresh parsley.

Ingredients

Kitchen Stuff

sieve

Directions

Preheat the oven grill.
Peel and chop onion and garlic.
Chilipep crumble.
Peppers clean, wash and cut into strips.
Peel potatoes and cut into cubes of approx.
2 x 2 cm.
Cut tuna steaks into coarse pieces and sprinkle with salt and pepper.
Broth cubes in 1 dl of boiling water; keep broth warm.
Heat olive oil in a large pan with a thick bottom.
Add onion, garlic and chili pepper and bake for about 1 minute.
Add peppers, potato and paprika powder and whisk them well.
Pour white wine into pan and rub tomatoes from tin above pan through sieve.
Add fish stock and carefully shovel everything.
Stir gently for approx.
30 minutes until potatoes are tender; occasionally scoop and add extra wine or fish broth if mixture threatens to become too dry.
Tuna grilled on both sides for 1 minute.
Grilled tuna for about 2 minutes with potato-vegetable mixture.
Season to taste with salt and pepper.
Chop minced parsley.
Divide the dish between four deep plates and garnish with parsley..