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4 from 2 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 4
Calories 370 kcal


  • 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 choricero) 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


  • Heat a Dutch oven or large pot to medium and add the olive oil.
  • Add the garlic clove, red pepper, green pepper and onion and sauté for about 5 minutes.
  • Add the dried pepper paste (or tomato paste and smoked paprika) and cook for 2 more minutes, stirring constantly so it doesn’t burn.
  • Add the potatoes and fish stock. Bring to a light boil and simmer for 20 minutes.
  • While the soup is simmering, cut the tuna into 1/2" cubes.
  • After 20 minutes of simmering, add the fish and cook for 5 minutes or until cooked through. Salt and pepper, to taste.
  • Serve and garnish each bowl with fresh parsley.


Calories: 370kcalCarbohydrates: 24gProtein: 35gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 43mgSodium: 868mgPotassium: 1152mgFiber: 4gSugar: 3gVitamin A: 4397IUVitamin C: 80mgCalcium: 124mgIron: 4mg
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