Marmitako

Ingredients for marmitako

1 tablespoon olive oil
1/2 cup finely chopped carrot
1 1/2 cups finely chopped onion
1/2 cup finely chopped seeded red bell pepper
2 tablespoons finely chopped seeded Anaheim chile
3 cups (1/2-inch) cubed peeled Yukon gold potato (about 1 pound)
2 garlic cloves, minced
1 bay leaf
1 1/2 cups canned vegetable broth
1/2 cup dry white wine
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley
3/4 pound Yellowfin tuna, cut into 1/2-inch cubes


Preparation

Heat oil in a large Dutch oven over medium heat. Add carrot; cook 5 minutes, stirring occasionally. Add onion, bell pepper, and chile; cook 15 minutes or until vegetables are tender, stirring occasionally. Add potato, garlic, and bay leaf; cook 3 minutes, stirring frequently. Add broth, wine, salt, and red pepper flakes, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender, stirring occasionally. Remove from heat. Discard bay leaf. Stir in parsley. Place 1/2 cup tuna into each of 4 bowls. Ladle 1 1/4 cups potato mixture into each bowl.

For more details about this Spanish recipe from find.myrecipes.com, click here.

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