Marmikato bonito stew

Marmikato bonito stew


- Bonito (500 g)

- Potatoes (1 kg)

- Small onion (1 pc.)

- Red pepper (1 pc.)

- Green pepper (1 pc.)

- Garlic cloves (2 pcs.)

- Ñora peppers (3 pcs.)

- Olive oil, parsley, salt


Ingredients - Broth:

- Carrot (1 pc.)

- Spring onion (1 pc.)

- Celery stick (1 pc.)

- Leek (1 pc.)

- The spines and skins of the bonito



Prepare a broth with the bones and skins of the bonito along with the vegetables, spotless, letting it boil for 15–20 minutes. Strain the broth and set aside.

Sauté the finely chopped onion with the green pepper, red pepper and garlic. When the vegetables are poached, add the roughly cut potatoes and sauté everything together for a few minutes.

Add the ñora peppers, fish broth and water until all ingredients in the stew are covered. Keep cooking until the potatoes are tender. Add the chopped and seasoned bonito.

Let the saucepan rest off the heat for 3 minutes, then season with salt and sprinkle with chopped parsley.