Fall is here, and Winter is coming. Around here that means plenty of warm and hearty soups, stews, chowders, and chilis. This is the third Instructable in a series of hearty stews. The first was a spicy Peruvian chicken stew called Aguadito de Pollo. The second, a hearty Italian sausage stew. This one hails from the Basque region of Spain and is a versatile fish stew that can be spicy or mild, based on your preference.

Ingredients:

1 lbs fresh aji tuna
1 tbsp Piment d'Espellete or paprika (sweet or hot)
3 yellow potatoes, cubed
2 ancho chilis, chopped
1/2 bell pepper, sliced into strips
1 spanish onion, diced
4-5 cups water
2-3 cloves garlic, minced
1 tbsp sea salt
3 tbsp olive oil

Helpful Gear:

Enamelware dutch oven*

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*NOTE:If you are going to be making a lot of soups and stews, consider investing in a sturdy enamelware dutch oven. The cast iron distributes and retains heat more steadily, which is essential to slow, even stewing. The enamelware coating makes cleaning up much, much easier. Additionally, most enamel-coated cast iron is guaranteed for life.

Step 1: Soften Veggies

Heat olive oil in dutch oven at medium heat. Add salt to tuna and set aside.

Add onion, garlic, bell pepper, and ancho chili to the pot and stir until softened, about 5-10 minutes.

Add Piment d'Espellete or paprika and potatoes and stir until incorporated.

Step 2: Simmer

Add enough water (4-5 cups) to cover the vegetables with about 2 inches of water. Bring to a boil.

Reduce to a simmer for about 30 minutes until the potatoes are soft. At this point the starch from the potatoes should be slightly thickening the broth. If it is not, mash a few potato cubes against the side of the pot. Add tuna.