Tuna Basque Soup
This tuna soup is easy to make and is filled with rich autumn flavors. The ancho peppers give the base depth, on par with a terrific stew. But it is definitely a soup. This recipe is adapted from the Marmitako Soup recipe on Ruths Kitchen website.
1-2 dried sweet red peppers (ancho)
1Tbl olive oil
1/2 lb fresh tuna steak, cut into cubes
1 medium onions, finely chopped
2 cloves garlic, minced
1/2 green pepper, chopped
1/2 red pepper, chopped
1 Tbl parsley
2 tsp paprika
1 Tbl brandy (or rum)
1/2 lb potatoes, cubed
7.5 oz canned diced tomatoes
3 cups fish stock
1 large carrot, sliced thin
2 scallions, diced
1/4 tsp hot pepper flakes
salt and pepper to taste
- Remove stem and seeds from dried sweet pepper. Soak in water for 20 minutes and drain. Remove the flesh from the peppers, and discard the peel and seeds.
- Heat oil in a large casserole. Stir-fry the tuna for 1 minute. Remove the tuna and reserve.
- Lower the heat and add onion, garlic, green or red pepper, and parsley.
- Sauté for five minutes, then cover and cook for 30 minutes at low heat.
- Uncover and stir in paprika.
- Raise heat, add brandy.
- Stir in the potatoes, and sauté for a minute.
- Add tomato, and cook for 2 minutes.
- Pour in fish stock, carrot, leek and hot pepper.
- Add the ancho pepper flesh to the soup.
- Add salt and pepper, bring to a boil, then simmer for 30 minutes until potatoes are tender.
- Add tuna and simmer for 1 minute.
- Cover and let sit for 5 minutes.
372 calories per serving of Tuna Basque Soup – Marmitako