Directions
- 1Peel the onion and chop it as finely as possible.
- 2Cut the green pepper into small squares.
- 3Slice the garlic cloves.
- 4Cut the potatoes into chunks.
- 5Heat a good splash of oil in a pot.
- 6Add the chopped vegetables to the pot.
- 7Add a touch of salt and cook with patience until the onion is translucent.
- 8Add half a chopped chili pepper (optional).
- 9Add the crushed natural tomato and reduce it slightly.
- 10Stir in about half a jar of choricero pepper pulp for color and flavor.
- 11Add the potatoes and cook for a couple of minutes.
- 12Add two bay leaves and a splash of white wine, letting it evaporate.
- 13Cover with fish stock.
- 14Cover the pot and cook over low heat for 25 minutes, stirring occasionally.
- 15Season the bonito with a pinch of salt and pepper.
- 16Mash a couple of potatoes from the stew if a thicker broth is desired, then adjust salt.
- 17Once the potato is cooked to your liking, turn off the heat.
- 18Add the seasoned tuna, spreading it evenly.
- 19Cover the pot and let the stew rest for 5 minutes.
- 20Add a good handful of fresh parsley at the last minute.
Ingredients
- 1 kilo bonito
- 1 onion
- 1 green pepper
- 1 kilo potatoes
- 3 or 4 garlic cloves
- 1 splash oil
- 0.5 chili pepper, chopped
- crushed natural tomato
- 0.5 jar choricero pepper pulp
- 2 bay leaves
- 1 splash white wine
- fish stock
- 1 pinch salt
- pepper
- 1 handful fresh parsley
Tips
- Stir occasionally during cooking to release starch from potatoes and thicken the broth.
- For a thicker broth, mash a couple of cooked potatoes and add them to the stew.
- Cut the bonito into small, not too thick, cubes for perfect doneness.
- Let the stew rest for 5 minutes after adding the tuna.
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