- 2 lb (900g) baking potatoes
- 1 lb 10 oz (750g) tuna steaks
- 12 oz (340g) roasted red peppers
- 3 tbsp olive oil
- 1 large onion, finely sliced
- 2 garlic cloves, minced
- 1 bay leaf
- Salt and freshly ground black pepper
- One 14.5 oz (411g) can chopped tomatoes
- 2 cups frozen baby peas
- 2 tbsp chopped parsley
- Peel the potatoes and cut into thick rounds. Cut the tuna into pieces roughly the same size as the potatoes. Cut the peppers into strips.
- Heat the oil in a flameproof casserole over medium heat. Add the onion, garlic, and bay leaf and cook, stirring often, for about 5 minutes, or until the onions are translucent. Stir in the potatoes. Add cold water to cover and season with salt and pepper. Bring to a boil and cook about 10 minutes, or until the potatoes are almost tender. Add the tomatoes and cook for 5 minutes.
- Reduce the heat to medium-low. Add the tuna and cook for 5 minutes. Add the peas and pepper strips and simmer for 10 minutes. Sprinkle with parsley. Ladle into soup bowls and serve hot.
- Variation
- Fisherman's Stew
- Make the recipe above, but use 1lb 10oz (750g) mixed fish and shellfish, such as cod, haddock, and large peeled shrimp, instead of tuna.