2 tbsp. olive oil extra virgin 1 garlic clove finely chopped 1 small red pepper chopped 1 small green pepper chopped 1/2 onion chopped 1 tbsp. dried pepper paste (pasta de pimiento chorister) or 1 tbsp. tomato paste plus 1/2 tsp. smoked paprika 2 cups potato cut into small cubes 4 cups fish stock or 4 cups water 1 pound fresh tuna fillet 1 small bunch parsley de-stemmed and chopped
Add the olive oil to a Dutch oven or large kettle preheated to medium heat. Sauté the onion, red pepper, green pepper, and garlic clove for approximately 5 minutes.
Cook, stirring continuously to prevent the dried pepper paste (or tomato paste and smoked paprika) from burning for an additional two minutes.
Potatoes and fish stock should be added. Simmer until reduced to a gentle boil, then twenty minutes.
As the soup approaches a simmer, dice the tuna into 1/2-inch pieces.
Stir in the fish after 20 minutes of simmering, and cook for an additional 5 minutes, or until thoroughly cooked. To flavor, add pepper and salt.
Garnish each serving basin with recently harvested parsley.