Marmitako

Recipe Ingredients

3		Dried sweet red peppers
		(or substitute roasted red bell peppers)
3 tablespoons	45ml	Olive oil
2		Onions - finely diced
2		Green bell peppers - seeded, diced
4		Garlic cloves - minced
1 tablespoon	15ml	Sweet paprika
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Brandy
1 1/2 lbs	681g / 24oz	New potatoes - cut 1/2" cubes
1 lb	454g / 16oz	Carrot - peeled, and (large)
		Cut 1/2" cubes
1		Leek, white and light green part - cleaned, and
		Cut into 1/2" pieces
1/2 lb	227g / 8oz	Tomatoes - seeded, diced
5 cups	1185ml	Fish stock
1/2 cup	118ml	Dry white wine
1		Dried red chile pepper - halved, seeded
		(such as ancho chile)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Tuna steak - cut 1/2" cubes
12		Bread, thin, cut from a baguette - toasted

Recipe Instructions

If using dried peppers, remove the stem and seeds and soak in warm water for 1 hour, or until softened. Drain well, scrape off the flesh and discard skins. If using roasted peppers, remove the charred skin, stems and seeds, and chop. Set aside.

Heat the oil in a large casserole. Add the onions and bell peppers and saute until softened, about 5 minutes. Add the garlic and saute another minute to release the aromas. Cover the casserole tightly, reduce the heat to very low, and cook for 15 minutes.

Uncover the casserole and stir in the paprika and parsley. Increase the heat, add the brandy and flame it. When the flame dies down, stir in the potatoes, carrots, and leeks, and saute 1 to 2 minutes. Add the tomatoes and saute 2 more minutes. Pour in the stock and wine, and add the chile pepper, and reserved dried pepper flesh. Season with salt and pepper, increase the heat and bring mixture to a boil. Reduce heat and simmer until the potatoes are tender, about 30 minutes.

Discard the chile pepper halves. Add the tuna to the soup, adjust the seasonings and simmer 3 to 5 minutes. Cover casserole and let sit 5 minutes.

To serve, ladle warm soup into individual bowls, and float a piece of toasted bread on the top.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B41 broadcast 07-09-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.