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What You Need:
(To Serve: 2)
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¼ cup olive oil
1 cup finely chopped onions
1 teaspoon finely chopped garlic
3 medium-sized tomatoes, peeled and finely chopped, (see Huevos a la Flamenca), or substitute 1 cup chopped, drained, canned tomatoes
3 medium-sized firm boiling-type potatoes, peeled and sliced into ¼-inch-thick rounds
¼ teaspoon paprika
2 teaspoons salt
¼ teaspoon freshly ground black pepper
2 cups boiling water
1 pound fresh tuna or halibut, sliced 1 inch thick and cut into pieces 1 inch wide and 2 inches long
1 cup coarsely crumbled French or Italian bread
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 3- to 4-quart casserole, heat the olive oil over moderate heat until a light haze forms above it. Add the onions and garlic and cook, stirring occasionally, for 5 to 8 minutes or until the onions are lightly colored.
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2. Add the tomatoes, raise the heat and cook briskly, stirring frequently, until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in a spoon.
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3. Add the potatoes, and turn them about with a spoon until they are evenly coated with the tomato mixture. Sprinkle with the paprika, salt, pepper and pour in the boiling water.
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4. The liquid should completely cover the potatoes; add more water if necessary. Bring to a boil over high heat, cover tightly, reduce the heat to low and simmer for about 15 minutes, or until the potatoes are barely tender.
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5. Stir in the fish, cover again and cook for 5 minutes, or until the potatoes are tender and the fish flakes easily. Do not overcook. Taste for seasoning, then sprinkle the bread over the top, but do not stir it into the stew.
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6. Cover and cook over the lowest possible heat for 3 or 4 minutes. Serve at once directly from the casserole.
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