Bonito Marmitako
The fishermen's stew: potato, choricero pepper and bonito cooked just right. Made in a good half hour and keeps very well.
- Total
- 55 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- bonito tuna1.25 lb
- potato5
- onion1
- green bell pepper1
- red bell pepper1
- garlic clove2
- choricero pepper pulp2 tbsp
- crushed tomato5.25 oz
- fish stock1 qt
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Cut the bonito into chunks, salt and keep in the fridge.
- 2
Sauté the chopped onion, green pepper, red pepper and garlic in the olive oil for 12 minutes.
- 3
Add the choricero pepper flesh and the crushed tomatoes and cook 5 minutes.
- 4
Add the snapped potato (breaking it with the knife so it releases starch) and sauté 2 minutes.
- 5
Cover with the fish stock and cook 20 minutes, until the potato is tender.
- 6
Turn off the heat, add the bonito, cover and rest 5 minutes: with the residual heat it cooks without drying out.
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