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Basque Fish Stew

See full recipe on: Williams-Sonoma



Ingredients

1/2 cup plus 2 tbs. olive oil
2 large yellow onions, thinly sliced
4 medium anaheim chilies, seeded and thinly sliced
2 bay leaves
8 garlic cloves, thinly sliced
2 lb. yukon gold potatoes, quartered
1 cup dry white wine
3 cups unsalted vegetable stock or canned broth
6 to 8 saffron threads
1/2 tsp. piment d'espelette, plus more for garnish (hungarian paprika may be substituted)
Salt and freshly ground white pepper, to taste
1/2 tsp. crushed dried hot chili peppers
2 lb. skinless yellowfin tuna fillets, cut into 1 1/2-inch cubes
3 tbs. chopped fresh flat-leaf parsley

Nutrition 4 servings

Per Serving % Daily Value
Calories 808
Fat 35g 54%
Carbs 50g 16%
Protein 61g 122%
Fiber 6g 26%
Cholesterol 88mg 29%
Sodium 158mg 6%
     
Fat
Carbs
Protein

Preparation






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