Tuna (1 kg) · Potatoes (5 pcs) · Onion (1 pcs) · Italian green pepper (2 pcs) · Carrot (1 pcs) · Garlic cloves (2 pcs) · Fish broth or fumet (1 l) · White wine (200 ml) · Sweet paprika (15 g) · Pepper choricero (1 spoonful) · Chilli pepper (1 pcs) · Tomato sauce (30 g) · Laurel · Extra virgin olive oil
Begin by chopping the onion in julienne, the pepper in medium size strips, so that they can be seen, and the garlic very chopped. In a large and wide casserole, which allows us to remove the ingredients, put a little oil and in it, sauté the onion, pepper and garlic. Lower the gas to the minimum, and add the carrot, finely chopped. Let the ingredients poach so that they soften well.
Put the choricero pepper in hot water, and take out its meat with the edge of a spoon. We can also use the preserved chorizo pepper meat, which gives an excellent result and is very convenient to use. Add it to the sofrito together with the chilli pepper and stir well.
Add the white wine and let the alcohol evaporate. Peel the potatoes and cut them into cachelos, slicing a little with the knife so that the pieces release more starch, which will make the resulting broth a little fattening. Add the potatoes to the stew, along with a paprika knife tip, and a good pinch of salt.
We raise the gas to strong fire and we incorporate the broth, the leaves of laurel and the two spoonfuls of tomato, we stir a little and we loose the spoon. If you wish, you can put a sprig of parsley to cook that later we will remove. Once the broth begins to boil, lower the gas again to the minimum. From now on we will stir only shaking the handles of the casserole. In this way, the potatoes will remain whole.
Leave on a low heat for about thirty minutes, until the potatoes almost melt, and use that time to review the bonito tacos, cutting them into bite-sized pieces, and removing any spines they may have. After thirty minutes, add the bonito to the casserole, turn off the fire and let the slices be made with the residual heat. Serve after five minutes of rest.
Photo and recipe by Directo al paladar