Marmitako

Serves 4

390

Marmitako

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Ingredients

• 1choricero pepper
• 1 onion, peeled and choppedtuna, stew, fish
• 1 clove of garlic, peeled and chopped
• 1 green pepper, chopped
• 4 tbsp olive oil
• 1 carrot, peeled and chopped
• 1 chili pepper, chopped
• ½ cup white wine
• Salt to taste
• ½ tsp paprika
• 4 cups fish broth or water
• 1 bay leaf
• ½ crushed tomato
• 600 g/1 lb 5 oz tuna, cut into pieces

Instructions

1. Place the choricero peppers in a bowl with water for 1 hour. Remove and place in a pot. Fill the pot with water to cover them. Bring to a boil and let boil for 1 minute. Throw away the water and repeat the process two more times with clean water. When boiled, cut off the tops and take out the pulp. Set aside.
2. Peel and chop the onion and garlic. Slice the pepper. Pour olive oil in a large saucepan and heat on low. Add the onion, garlic and pepper to the saucepan and sauté.
3. Peel and chop the carrot. Add to the saucepan and sauté everything until tender.
4. Chop the chili. Add the chili and the choricero pepper pulp, and stir thoroughly.
5. Pour the white wine into the saucepan. Let the wine reduce.
6. While the wine is reducing, peel, wash and cut the potatoes. Then, add to the saucepan.
7. Season with salt and paprika.
8. Increase the heat to high and add the broth, a bay leaf and the crushed tomato. Stir until well mixed. Bring to a boil.
9. Once boiling, reduce the heat to low. Gently shake the saucepan to thicken the sauce without crumbling the potatoes.
10. Simmer for 30 minutes, until the potatoes are very tender.
11. In the meanwhile, rinse and pat dry tuna. Cut the tuna in bite-sized pieces. Remove any skin and fish bones.
12. Then add the tuna to the saucepan, shake gently and turn off the heat. The tuna will cook with the residual heatso don’t remove the saucepan from the stove.
13. Let stand for 5 minutes to allow the tuna to cook through. Serve hot.