Spanish Tuna and Potato Stew — Cantabrian Bonito and Potato Stew
Cantabrian fisherman stew of bonito tuna and potato simmered in a sweet capsicum, tomato, and onion broth, finished with parsley for a coastal regional plate served with country bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut bonito into 3cm cubes and pat dry. Peel potato and break into 2cm chunks by hand. Dice capsicum and onion. Smash garlic and grate tomato. Measure stock and set aside.
Sweat
Heat olive oil in a heavy pot over medium. Add onion, capsicum, and bay leaves with a pinch of salt. Cook 6–7 minutes, stirring occasionally, until softened and translucent.
Bloom
Stir in smashed garlic and both pimentons off heat for 15 seconds. Return to medium, add grated tomato, and cook 4–5 minutes until darkened and concentrated.
Build
Add potato chunks and remaining salt, toss 90 seconds to coat in sofrito. Pour in hot fish stock and bring to a vigorous simmer over medium-high, about 2–3 minutes.
Simmer
Lower heat to medium-low and cook 15–16 minutes until potatoes are tender and broth thickens from released starch. Season bonito with pepper, nestle into broth, simmer over low 4–5 minutes until just cooked through.
Plate
Ladle stew into warm bowls, scatter parsley over the top, and serve immediately with toasted country bread alongside.
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