Bass 'n' Beer
INGREDIENTS:
2 tb Extra virgin olive oil
2 Onions; finely diced
3 Russet potatoes; peeled and
-cut into 2-inch cubes
2 Green bell peppers; cored
-and chopped
2 Garlic cloves
Salt; to taste
8 c Fish stock OR bottled clam
-juice
1 c Dry white wine
6 oz Peeled tomatoes; seeded &
-diced (OR 3/4 cup recipe
-ready tomatoes)
2 lb Fatty fresh tuna (preferably
-from the belly); cut in
-large pieces
Freshly ground pepper; to
-taste
Chopped Italian parsley
2 tb Extra virgin olive oil
2 Onions; finely diced
3 Russet potatoes; peeled and
-cut into 2-inch cubes
2 Green bell peppers; cored
-and chopped
2 Garlic cloves
Salt; to taste
8 c Fish stock OR bottled clam
-juice
1 c Dry white wine
6 oz Peeled tomatoes; seeded &
-diced (OR 3/4 cup recipe
-ready tomatoes)
2 lb Fatty fresh tuna (preferably
-from the belly); cut in
-large pieces
Freshly ground pepper; to
-taste
Chopped Italian parsley
Heat the oil in a large heavy saucepan over medium heat. Add the onions. Cover and cook, stirring occasionally, until translucent but not colored, about 10 minutes.
Add the potatoes, bell peppers and garlic. Cook, stirring for 10 minutes. Season lightly with salt.
Add the fish stock and wine. Simmer until the potatoes are tender and the stew has thickened slightly, about 10 minutes.
Add the tomatoes and simmer for 10 minutes.
Add the tuna, pushing it down into the stew with a spoon. Cover, remove from heat and let stand until tuna is cooked to desired doneness, about 5 minutes for medium-
rare. Season with salt and pepper.
Ladle into bowls, sprinkle with parsley and serve. Serves 6.
PER SERVING: 330 calories, 42 g protein, 25 g carbohydrate, 6 g fat (1 g saturated), 68 mg cholesterol, 67 mg sodium, 2 g fiber.
Recipes from Article, "Rainy-Night Suppers: Ten top chefs create sunny Mediterranean dishes..." by Robin Davis, Chronicle Staff Writer, Wednesday, February 18, 1998 (C) 1998 San Francisco Chronicle. URL:
Notes: Loretta Keller of Bizou likes to prepare this rustic stew on dark and stormy nights. It's easy to put together and all you need to accompany it is hearty country-style bread.
Add the potatoes, bell peppers and garlic. Cook, stirring for 10 minutes. Season lightly with salt.
Add the fish stock and wine. Simmer until the potatoes are tender and the stew has thickened slightly, about 10 minutes.
Add the tomatoes and simmer for 10 minutes.
Add the tuna, pushing it down into the stew with a spoon. Cover, remove from heat and let stand until tuna is cooked to desired doneness, about 5 minutes for medium-
rare. Season with salt and pepper.
Ladle into bowls, sprinkle with parsley and serve. Serves 6.
PER SERVING: 330 calories, 42 g protein, 25 g carbohydrate, 6 g fat (1 g saturated), 68 mg cholesterol, 67 mg sodium, 2 g fiber.
Recipes from Article, "Rainy-Night Suppers: Ten top chefs create sunny Mediterranean dishes..." by Robin Davis, Chronicle Staff Writer, Wednesday, February 18, 1998 (C) 1998 San Francisco Chronicle. URL:
Notes: Loretta Keller of Bizou likes to prepare this rustic stew on dark and stormy nights. It's easy to put together and all you need to accompany it is hearty country-style bread.