Entree: Spain – Canary Islands – Tollos en Salsa (Rehydrated salted dried tuna stewed in a Canary Island tomato and onion sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 18 hrs

Total 18 hrs 15 min

Ingredients

- 1 lb (454 g) tollos (salted dried tuna), soaked and drained (see instructions)
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced, approx. 6 oz (170 g)
- 14 oz (400 g) crushed tomatoes (canned) 
- 1/2 cup (120 ml) dry white wine
- 1 tsp (5 g) sweet smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 1 bay leaf
- 1/2 tsp (3 g) sugar (optional, to balance acidity)
- Salt and black pepper to taste (use sparingly at first due to salted fish)
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes, approx. 12 oz (340 g)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Rehydrate the tollos: place the salted dried fish in a large bowl of cold water and soak 12–24 hours in the refrigerator, changing the water 2–3 times until the saltiness is reduced and flesh is pliable. Drain and cut into bite-sized pieces; reserve.
2. In a wide, heavy skillet or shallow saucepan, warm the olive oil over medium heat. Add chopped onion and sauté 6–8 minutes until translucent and starting to brown.
3. Add minced garlic and diced red pepper and sauté 3–4 minutes until softened and fragrant.
4. Stir in smoked paprika and ground cumin and cook 30 seconds to bloom the spices.
5. Deglaze with white wine, scraping any browned bits from the pan, and reduce for 1–2 minutes.
6. Add crushed tomatoes, bay leaf, sugar if using, and the cubed potatoes. Bring to a gentle simmer, cover, and cook 10–12 minutes until potatoes are nearly tender.
7. Add the drained, rehydrated tollos to the sauce, stir gently to combine, and simmer uncovered 12–15 minutes until the fish is tender and the sauce has reduced and thickened. Taste and adjust seasoning; add black pepper and minimal additional salt only if needed.
8. Remove bay leaf, sprinkle with chopped parsley, and serve hot with boiled potatoes, rice, or crusty bread to soak up the sauce.