Basque-Style Fisherman's Stew

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2 tablespoons extra-virgin olive oil

2 onions, finely diced

3 russet potatoes, peeled and cut into 2-inch cubes

2 green bell peppers, deveined and chopped

2 garlic cloves

Salt to taste

8 cups fish stock or bottled clam juice

1 cup dry white wine

6 ounces fresh tomatoes, peeled, seeded and diced, or 3/4 cup diced canned tomatoes

2 pounds fresh fatty tuna

(preferably from the belly), cut into large pieces

Freshly ground pepper to taste

Chopped Italian parsley

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