Bonito Fish StewRecetas del Señor Señor
Potatoes and a mix of fresh chile peppers--cayenne pepper, red and green bell peppers, and hot chile peppers such as serrano or jalapeno--add heft and fiery spice to this heady fish stew that features tuna (or bonito). Smoked paprika (pimenton), white wine, and crusty bread are pureed with tomato sauce to make the "broth" that's used to cook the fish through--and is just right for sopping up with more bread.
- 3 potatoes
- 3 garlic cloves
- 2 cayenne pepper
- 5 ounces white wine
- 2 bay leaves
- 1 tablespoon vegetable oil
- 2 shallots
- 1 green bell pepper
- 4 red bell pepper
- 3 chile pepper
- 2 tablespoons smoked paprika
- 1/2 cup tomato sauce
- 5 slices crusty bread
- 1 kilogram tuna
- 1Cover the potatoes with salted water in a pot. Add fish broth, garlic, cayenne peppers, wine, and bay leaves.
- 2Add the oil to a skillet on medium heat. Add the shallots, bell peppers, and chile peppers. Saute for 5 minutes. Add the paprika and cook for 30 seconds.
- 3Add the tomato sauce and simmer for 5 minutes.
- 4Remove the garlic and bay leaves from the potatoes. Add the potatoes and a small amount of liquid to the tomato sauce. Use an immersion blender and puree the sauce until smooth. Simmer for another 5 minutes.
- 5Removing the skillet from the heat, add the tuna, and let sit 5 minutes. Serve warm.