Spanish Tuna Stew

January 24, 2014

125

1 can of tuna (or use fresh tuna, discard bones and skin, cut into the box)
1 onion uk. medium (chopped)
1 clove of garlic + 1 clove garlic (press)
5 potatoes uk. medium (peeled and chopped)
1 ripe tomato, cut into pieces
3 tablespoons olive oil
2 pieces of bay leaf (bay leaf)
4 cup fish stock (plain boiled water)
Salt
2 stalks parsley
3 pieces of green chillies (deseeded and finely sliced)

Heat the olive oil over medium heat Enter onion, chilli and 1 clove garlic, fry until fragrant and soft onions Enter the tomatoes and cook until tomatoes are soft (5 minutes) Remove and put into a blender / food processor with the parsley, salt and 1 clove garlic. Blend the spices before. Put into a saucepan with the broth / water, potatoes and bay leaf. Cover and cook on low until the potatoes are cooked (20-25 minutes) Enter the fish and peppers. Cook for 5 minutes Remove and serve warm.

Nutritions

Calories
657

Sodium
561mg
23% DV

Fat
8g
12% DV

Protein
45g
91% DV

Carbs
99g
33% DV

Fiber
20g
81% DV

Dinner Boiled