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1
If using dried peppers, remove the stem and seeds and soak in warm water for 1 hour, or until softened.
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2
Drain well, scrape off the flesh and discard skins.
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3
If using roasted peppers, remove the charred skin, stems and seeds, and chop.
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4
Set aside.
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5
Heat the oil in a large casserole.
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6
Add the onions and bell peppers and saute until softened, about 5 minutes.
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7
Add the garlic and saute another minute to release the aromas.
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8
Cover the casserole tightly, reduce the heat to very low, and cook for 15 minutes.
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9
Uncover the casserole and stir in the paprika and parsley.
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10
Increase the heat, add the brandy and flame it.
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11
When the flame dies down, stir in the potatoes, carrots, and leeks, and saute 1 to 2 minutes.
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12
Add the tomatoes and saute 2 more minutes.
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13
Pour in the stock and wine, and add the chile pepper, and reserved dried pepper flesh.
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14
Season with salt and pepper, increase the heat and bring mixture to a boil.
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15
Reduce heat and simmer until the potatoes are tender, about 30 minutes.
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16
Discard the chile pepper halves.
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17
Add the tuna to the soup, adjust the seasonings and simmer 3 to 5 minutes.
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18
Cover casserole and let sit 5 minutes.
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19
To serve, ladle warm soup into individual bowls, and float a piece of toasted bread on the top.
