Tuna Stew - {Marmitako}

Recipe Ingredients

1		Potato - peeled - cut into 1/2" cubes (large)
1 lb	454g / 16oz	Fresh tuna steak - cut into 1" cubes
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Goya Adobo with Pepper
1 tablespoon	15ml	Goya Olive Oil
1 cup	62g / 2.2oz	Chopped onion
1 1/2 cups	219g / 7.7oz	Chopped green pepper
1		Garlic clove - chopped
1		Bay leaf
1 cup	237ml	White cooking wine
2 cups	474ml	Fish stock
		(or 1/2 water - 1/2 clam juice mixture)
1		Goya Pimiento - chopped
1 teaspoon	5ml	Minced parsley

Recipe Instructions

In a large bowl, soak potato cubes in cold water. Sprinkle tuna evenly with salt and Adobo. In a large saucepan or soup pot, lightly saute tuna in olive oil; remove tuna and set aside. In same pan, saute onion until soft. Add green pepper, garlic, bay leaf, drained potato cubes, and white wine. Bring to a boil, reduce heat and simmer, uncovered, for 2 to 3 minutes. Add fish stock and simmer, covered, for 10 minutes or until potatoes are tender. Add tuna and pimeintos to stew and simmer, covered, for an additional 3 to 4 minutes. Remove bay leaf. Salt to taste. Garnish with parsley. This recipe serves 3 to 4.

Source:
THE GOYA COOK'S TOUR OF SPAIN by Goya Foods - (cookbooklet by mail) - Send name and address along with $2.00 check or money order plus two proof-of-purchase labels from any Goya product to - The Goya Cook's Tour of Spain, Goya Foods, Inc., 100 Seaview Dr., Dept. CD, Secaucus, NJ 07096 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

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