Potatoes and a mix of fresh chile peppers--cayenne pepper, red and green bell peppers, and hot chile peppers such as serrano or jalapeno--add heft and fiery spice to this heady fish stew that features tuna (or bonito). Smoked paprika (pimenton), white wine, and crusty bread are pureed with tomato sauce to make the "broth" that's used to cook the fish through--and is just right for sopping up with more bread.
- Cover the potatoes with salted water in a pot. Add fish broth, garlic, cayenne peppers, wine, and bay leaves.
- Add the oil to a skillet on medium heat. Add the shallots, bell peppers, and chile peppers. Saute for 5 minutes. Add the paprika and cook for 30 seconds.
- Add the tomato sauce and simmer for 5 minutes.
- Remove the garlic and bay leaves from the potatoes. Add the potatoes and a small amount of liquid to the tomato sauce. Use an immersion blender and puree the sauce until smooth. Simmer for another 5 minutes.
- Removing the skillet from the heat, add the tuna, and let sit 5 minutes. Serve warm.