Tuna Stew with Potatoes and Peppers
Ingredients
- 6 dried choricero peppers or new mexico chiles, seeded
- 2 lb. mussels, debearded and scrubbed
- 10 Tbsp. extra-virgin olive oil
- 2 medium white onions, thinly sliced
- 5 large yukon gold potatoes (about 4 lbs.), peeled and cut into 1 1⁄2" chunks
- 5 cups fish stock
- 3 plum tomatoes, cored and chopped
- 2 lb. boneless skinless tuna filets, cut into 2" chunks
- Salt and freshly ground white pepper
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