This lousy weather has driven me south. What else can I say other than that in my own defense. The other day I slipped on some black ice as I seem to do with some regularity, year after year. This is all getting old for me so I packed up the old Peugeot and headed towards a lovely border town close to Spain. Of all the fish at the disposal of seafaring Basques, probably cod and tuna are the most loved. Most at home with fish cookery are those in fishing communities along the coasts of France, and they cook their fish the easiest way: stewed slowly in a large pot with the produce of the region. In Saint-Jean-de-Luz, close to the Spanish border, they make marmitako – the most flavorsome (awsome) fish stew of all. Let me add just a note. This dish left me floored! Every so often we make a dish that makes us sit back and go “wow!” This is readers, put your mac n’cheese and hot dogs down and do the right thing!
This recipe is taken from “France – A Culinary Journey, Classic Recipes from the Regions of France.”
Ingredients
1/4 cup of olive oil
2 large onions, chopped
4 red bell peppers, seeded and cut into wide slices
3 green bell peppers, seeded and cut into wide slices
4-6 very red tomatoes, peeled, seeded and chopped
2 large garlic cloves finely chopped
2 bay leaves
6 small potatoes , halved
2/3 cup dry white wine
2 lb fresh red tuna, skinned, boned and cut into large cubes
salt and freshly ground pepper
1 or 2 hot red chili peppers, shredded
Directions
Heat oil in a wide saucepan and saute onions and bell peppers; when the heat has brought out the colors, add the tomatoes, garlic, bay leaves, and potatoes, along with the white wine. Simmer until potatoes are just softened (8 – 10 minutes).
Add the tuna and cook for an additional 10 minutes, then season to taste with the salt, pepper, and chili. Cover and transfer to the oven and cook very gently for 30 minutes. Serve at once.

Wine suggestions
Bergerac
Côtes du Ventoux Rouge, Blanc or Rosé
Gaillac
Jurançon
Coteaux de l’Hermitage (Rhone Valley)