Marmitako guiso de temporada

30 mins
Serves 1
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Directions

  1. 1Peel the onion and chop it as finely as possible.
  2. 2Peel the onion and chop it as finely as possible.
  3. 3Peel the onion and chop it as finely as possible.
  4. 4Cut the green pepper into small squares.
  5. 5Cut the green pepper into small squares.
  6. 6Cut the green pepper into small squares.
  7. 7Slice the garlic cloves.
  8. 8Slice the garlic cloves.
  9. 9Slice the garlic cloves.
  10. 10Cut the potatoes into chunks.
  11. 11Cut the potatoes into chunks.
  12. 12Cut the potatoes into chunks.
  13. 13Heat a good splash of oil in a pot.
  14. 14Heat a good splash of oil in a pot.
  15. 15Heat a good splash of oil in a pot.
  16. 16Add the chopped vegetables to the pot.
  17. 17Add the chopped vegetables to the pot.
  18. 18Add the chopped vegetables to the pot.
  19. 19Add a touch of salt and cook with patience until the onion is translucent.
  20. 20Add a touch of salt and cook with patience until the onion is translucent.
  21. 21Add a touch of salt and cook with patience until the onion is translucent.
  22. 22Add half a chopped chili pepper (optional).
  23. 23Add half a chopped chili pepper (optional).
  24. 24Add half a chopped chili pepper (optional).
  25. 25Add the crushed natural tomato and reduce it slightly.
  26. 26Add the crushed natural tomato and reduce it slightly.
  27. 27Add the crushed natural tomato and reduce it slightly.
  28. 28Stir in about half a jar of choricero pepper pulp for color and flavor.
  29. 29Stir in about half a jar of choricero pepper pulp for color and flavor.
  30. 30Stir in about half a jar of choricero pepper pulp for color and flavor.
  31. 31Add the potatoes and cook for a couple of minutes.
  32. 32Add the potatoes and cook for a couple of minutes.
  33. 33Add the potatoes and cook for a couple of minutes.
  34. 34Add two bay leaves and a splash of white wine, letting it evaporate.
  35. 35Add two bay leaves and a splash of white wine, letting it evaporate.
  36. 36Add two bay leaves and a splash of white wine, letting it evaporate.
  37. 37Cover with fish stock.
  38. 38Cover with fish stock.
  39. 39Cover with fish stock.
  40. 40Cover the pot and cook over low heat for 25 minutes, stirring occasionally.
  41. 41Cover the pot and cook over low heat for 25 minutes, stirring occasionally.
  42. 42Cover the pot and cook over low heat for 25 minutes, stirring occasionally.
  43. 43Season the bonito with a pinch of salt and pepper.
  44. 44Season the bonito with a pinch of salt and pepper.
  45. 45Season the bonito with a pinch of salt and pepper.
  46. 46Mash a couple of potatoes from the stew if a thicker broth is desired, then adjust salt.
  47. 47Mash a couple of potatoes from the stew if a thicker broth is desired, then adjust salt.
  48. 48Mash a couple of potatoes from the stew if a thicker broth is desired, then adjust salt.
  49. 49Once the potato is cooked to your liking, turn off the heat.
  50. 50Once the potato is cooked to your liking, turn off the heat.
  51. 51Once the potato is cooked to your liking, turn off the heat.
  52. 52Add the seasoned tuna, spreading it evenly.
  53. 53Add the seasoned tuna, spreading it evenly.
  54. 54Add the seasoned tuna, spreading it evenly.
  55. 55Cover the pot and let the stew rest for 5 minutes.
  56. 56Cover the pot and let the stew rest for 5 minutes.
  57. 57Cover the pot and let the stew rest for 5 minutes.
  58. 58Add a good handful of fresh parsley at the last minute.
  59. 59Add a good handful of fresh parsley at the last minute.
  60. 60Add a good handful of fresh parsley at the last minute.

Ingredients

  • 1 kilo bonito
  • 1 kilo bonito
  • 1 kilo bonito
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 green pepper
  • 1 green pepper
  • 1 green pepper
  • 1 kilo potatoes
  • 1 kilo potatoes
  • 1 kilo potatoes
  • 3 or 4 garlic cloves
  • 3 or 4 garlic cloves
  • 3 or 4 garlic cloves
  • 1 splash oil
  • 1 splash oil
  • 1 splash oil
  • 0.5 chili pepper, chopped
  • 0.5 chili pepper, chopped
  • 0.5 chili pepper, chopped
  • crushed natural tomato
  • crushed natural tomato
  • crushed natural tomato
  • 0.5 jar choricero pepper pulp
  • 0.5 jar choricero pepper pulp
  • 0.5 jar choricero pepper pulp
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 splash white wine
  • 1 splash white wine
  • 1 splash white wine
  • fish stock
  • fish stock
  • fish stock
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • pepper
  • pepper
  • pepper
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 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.