Marmitako

Marmitako

Ingredients

600-800g of fresh bonito tuna, cut into large cubes

1 large onion, chopped

1 green pepper, chopped

2 ripe tomatoes, peeled and chopped (or a can of crushed tomatoes)

3 cloves of garlic, minced

1 dried ñora pepper (optional)

1 liter of fish broth

Extra virgin olive oil

Salt and pepper

Fresh chopped parsley for garnish

Instructions

1. In a large pot, heat some olive oil over medium heat. Add the chopped onion and green pepper and sauté until tender, about 5-7 minutes.
2. If using dried ñora pepper, soak the dried pepper in hot water for 15-20 minutes to soften it. Then, remove the seeds and finely chop the flesh of the pepper.
3. Add the minced garlic to the pot and sauté for a few more minutes until fragrant. If using dried ñora pepper, add it at this step as well.
4. Incorporate the chopped tomatoes into the pot and cook until they break down and a thick sauce forms, about 10 minutes.
5. Add the chopped potatoes to the pot and mix well with the tomato sauce. Cook for a few more minutes, stirring occasionally.
6. Pour the fish broth into the pot, enough to cover the potatoes and vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are almost tender.
7. Add the bonito tuna cubes to the pot and cook for another 5-10 minutes, or until the fish is cooked through but still juicy. Avoid overcooking the bonito to prevent it from drying out.
8. Season to taste with salt and pepper.
9. Serve the Marmitako hot, sprinkled with fresh chopped parsley as garnish.