Basque Fish Stew
Ann George modified this from a Williams-Sonoma recipe.  Basque is cultural region, extreme southwestern France.  Traditional Basque food is simple, fresh country fare. Cod, hake, bonito, and numerous other varieties of fish and shellfish feature prominently, along with a bounty of local ingredients such as mountain-pastured lamb, Iberian ham, eggs, wild mushrooms, beans, corn, and apples. Sauces are flavored with fresh herbs, peppers, and tomatoes.

Approx. 1/4 cup olive oil
1 large yellow onion, thinly sliced
1 green chili pepper, peeled and thinly sliced
1 bay leaf
4 garlic cloves, thinly sliced
2-3 Yukon Gold potatoes, quartered or cut into chunks
2-3 carrots, cut diagonally into 1" pieces (optional)
1 cup dry white wine
2 cups chicken broth
Pinch of saffron (optional)
2-3 shakes of red pepper flakes
Salt and freshly ground black pepper to taste
2 skinless yellow-fin tuna fillets
Chopped fresh flat-leaf parsley

In a large skillet, heat olive oil. Add onions, green chili pepper, bay leaf and garlic and sauté, stirring occasionally, about 10 minutes. Add potatoes, wine, broth, saffron, red pepper flakes, and salt and pepper. Bring to a boil, cover, reduce heat and cook until potatoes are tender.

Brush tuna fillets/steaks with olive oil and grill or sauté until lightly browned, about two minutes per side. Remove and cut into 1/2 - 1" cubes. Add to potato mixture and continue cooking, stirring only occasionally to avoid breaking fish apart, 8-10 minutes more. Discard bay leaf. If necessary, simmer to reduce liquid slightly. Serve in shallow soup bowls, sprinkle with parsley and serve immediately. Serves 2.