Marmitako

Ingredients

• 600g albacore or bonito tuna loin, in 3cm cubes
• 900g floury potatoes, peeled
• 1 large onion, finely chopped
• 1 green Italian pepper, finely chopped
• 3 garlic cloves, finely chopped
• 2 dried choricero peppers, or 2 tbsp choricero pulp
• 1 ripe tomato, grated
• 1.2 litres fish stock
• 60ml olive oil
• 1 small handful flat-leaf parsley, chopped
• Salt

Before you cook

• Cover the dried choricero peppers with boiling water and soak them for 30 minutes.
• Split the soaked peppers open, scrape the soft pulp from the skins with a teaspoon, and discard the skins and seeds.
• Cut the tuna into 3cm cubes, season them lightly with salt, and keep them in the fridge.
• Peel the potatoes.
• Push a small knife 2cm into a potato, then twist and lever it so a chunk cracks away with a rough torn face, and repeat until all the potatoes are in irregular 4cm pieces.
• Finely chop the onion, green pepper and garlic, and grate the tomato.

Steps

1. Warm the olive oil in a wide heavy pot over medium-low heat.
2. Add the onion and green pepper with a pinch of salt and cook them for 12 minutes until completely soft.
3. Stir in the garlic and cook for 2 minutes.
4. Add the grated tomato and cook for 5 minutes until it thickens and darkens.
5. Stir in the choricero pulp and cook for 2 minutes so it loses its raw edge.
6. Tip in the cracked potatoes and turn them through the sofrito for 3 minutes until every face is coated in red.
7. Pour in the fish stock so it sits just above the potatoes.
8. Bring the pot to a boil, then lower it to a steady simmer.
9. Cook uncovered for 22 to 25 minutes until the potatoes are tender and their edges are starting to dissolve into the broth.
10. Crush three or four pieces of potato against the side of the pot and stir them in to thicken the stew.
11. Taste the broth and season it properly with salt.
12. Turn off the heat completely.
13. Scatter the tuna cubes over the surface and push them just under the liquid.
14. Put the lid on and leave the pot alone for 5 minutes, letting the residual heat cook the fish to blushing pink.
15. Scatter over the chopped parsley and ladle into deep bowls.