Instructions: Heat the oil in a large heavy saucepan over medium heat. Add the onions.

Cover and cook, stirring occasionally, until translucent but not colored, about 10 minutes.

Add the potatoes, bell peppers and garlic. Cook, stirring for 10 minutes.

Season lightly with salt.

Add the fish stock and wine. Simmer until the potatoes are tender and the stew has thickened slightly, about 10 minutes.

Add the tomatoes and simmer for 10 minutes.

Add the tuna, pushing it down into the stew with a spoon. Cover, remove from heat and let stand until tuna is cooked to desired doneness, about 5 minutes for medium- rare. Season with salt and pepper.

Ladle into bowls, sprinkle with parsley and serve.

Serves 6.

Notes: Loretta Keller of Bizou likes to prepare this rustic stew on dark and stormy nights. Its easy to put together and all you need to accompany it is hearty country-style bread.

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