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Firstly, this stew was originally created by cooks aboard fishing boats and ships on the Canatabrian Sea for serving their crew. This recipe was given to me by Chef, Author, Restaurateur and Hotel Owner KARLOS ARGUINANO in Zarazutz, the Basque Country.




Serves 4 to 6 ...


1 kilo white tuna or bonito

1 kilo of potatoes

3 green bell peppers

1 large onion

4 cloves minced garlic

1 tblsp  choricero Basque pepper * available in jars or tins in The USA

2 large ripe tomatoes

Extra Virgin Olive oil from Northern Spain ... La Rioja or Catalonia for their lightness

salt and black pepper freshly grinded 

2 dried red chili peppers or flakes




2 leeks cut in rings

1 head of tuna

1 litre water


2 tblsps parsley chopped finely


1. for the stock, saute the leeks and parsley with a pinch of salt until tender

2. Cook the tuna head in water in a stock pot 20 minutes

3. add the leeks and the parsley to the stock with the tuna head

4. Finely chop onion, tomatoes, green bell pepper and mince garlic cloves

5. Peel the potatoes and chop into medium sized chunks

6. with a sieve and cheesecloth, strain the stock and reserve and make sure the bones, fish skin and fish parts are removed carefully from the stock.

7. boil the potatoes in the cleaned fish stock that is reserved

8. when the potatoes are almost tender, add the tuna chunks without bones, then the salt and parsley and the other vegetables listed above

9. Simmer on medium to high flame 20 minutes and adjust seasoning


11. Serve with TXAKOLI, Basque white wine pronounced CHA CO LI

and warm baguette from oven