Entree: Spain – Cantabria – Marmita de Bonito (Cantabrian tuna and potato stew simmered with tomatoes, peppers, and onions)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 1 lb (454 g) bonito (albacore/Atlantic tuna) fillets, cut into 1–1½ inch (2.5–4 cm) chunks
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large onion, thinly sliced (approx. 150 g)
- 3 cloves garlic, thinly sliced (approx. 9 g)
- 1 medium green bell pepper, sliced (approx. 120 g)
- 1 medium red bell pepper, sliced (approx. 120 g)
- 1 lb (454 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 1/2 cups (360 g) crushed or diced tomatoes (canned or fresh)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish or vegetable stock, plus extra if needed
- 1 bay leaf
- 1 tsp (5 g) sweet smoked paprika (pimentón)
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley (for garnish)
- Lemon wedges (for serving, optional)

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a wide, heavy pan or cazuela over medium heat. Add sliced onion and cook until translucent, 5–7 minutes. Add garlic and both peppers and cook 4–5 minutes until softened.
2. Stir in smoked paprika, then add potatoes and toss to coat. Pour in white wine and let reduce 1–2 minutes. Add crushed tomatoes, 1 cup (240 ml) stock, bay leaf, salt and pepper. Bring to a simmer, cover, and cook gently 12–15 minutes until potatoes are nearly tender.
3. Gently nestle bonito chunks into the stew, spooning sauce over them. Simmer uncovered 5–7 minutes until fish is cooked through but still moist. Add a splash more stock if needed to maintain a saucy consistency.
4. Remove bay leaf, adjust seasoning, sprinkle with chopped parsley and serve immediately with lemon wedges to squeeze over each portion.