Basque tuna stew with potatoes | Marmitako

Clean the vegetables. Finely chop the onion and garlic, and slice the pointed red pepper and green pepper into strips. Instead of cleanly slicing the peeled potatoes, cut halfway through with a knife and snap or crack them into rustic chunks - this releases starch that will naturally thicken the sauce into a silky consistency.

Heat the extra virgin olive oil in a deep, heavy-bottomed pot over medium heat. Add the chopped onion, both types of peppers, and a pinch of salt. Sauté slowly for 8-10 minutes until the vegetables soften and develop a sweet aroma.

Stir in the crushed garlic and smoked paprika, then sauté for half a minute, making sure the paprika does not burn. Add the chopped canned tomatoes, pour in the dry white wine, and boil for 2 minutes to let the alcohol evaporate.