Marmitako

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.

Ingredients

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
croutons

Method

1. 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.
2. Heat oil in a large casserole. Stir-fry the tuna for 1 minute. Remove the tuna and reserve.
3. Lower the heat and add onion, garlic, green or red pepper, and parsley.
4. Sauté for five minutes, then cover and cook for 30 minutes at low heat.
5. Uncover and stir in paprika.
6. Raise heat, add brandy.
7. Stir in the potatoes, and sauté for a minute.
8. Add tomato, and cook for 2 minutes.
9. Pour in fish stock, carrot, scallion and hot pepper.
10. Add the ancho pepper flesh to the soup.
11. Add salt and pepper, bring to a boil, then simmer for 30 minutes until potatoes are tender.
12. Add tuna and simmer for 1 minute.
13. Cover and let sit for 5 minutes.

Serves two
372 calories per serving of Tuna Basque Soup – Marmitako