This rustic stew from Loretta Keller, of Coco500, is the ultimate comfort food. It's perfect for any time of year, easy to put together, and all you need to accompany it is hearty country-style bread.
2 tablespoons extra-virgin olive oil
2 onions, finely diced
3 russet potatoes, peeled and cut into 2-inch cubes
2 green bell peppers, deveined and chopped
2 garlic cloves
Salt to taste
8 cups fish stock or bottled clam juice
1 cup dry white wine
6 ounces fresh tomatoes, peeled, seeded and diced, or 3/4 cup diced canned tomatoes
2 pounds fresh fatty tuna
(preferably from the belly), cut into large pieces
Freshly ground pepper to taste
Chopped Italian parsley
INSTRUCTIONS: 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.
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.