Bonito with tomatoes and peppers
Now that the tone from the north is in full season, it’s time to make this easy and delicious recipe, very traditional from all over the Cantabrian coast.
- 600 g bonito del Norte
- 600 g canned pear tomatoes (or naturally peeled)
- 2 medium onions
- 2 green peppers
- 1 teaspoon dried garlic
- 100 ml of white wine
- 150 ml homemade fish broth
- Extra virgin olive oil
- A pinch of sugar
Tuna with tomatoes and peppers is one of the most traditional recipes in the northern part of the peninsula. The original recipe It has bonito (Thunnus alalunga), but can also be prepared with tuna, inscribed, albacore or one of the members of the large tuna family. Green peppers can be replaced with peppers without major problems, the result is still equally good. Another trick that works is to add chorizo pepper meat to the tomato sauce, which gives it a very special taste, something that is especially appreciated in the Basque Country.
- Peel an onion and cut it into thin strips (julienne).
- Wash the peppers and cut them into strips one centimeter wide by six and eight, more or less.
- Preheat the oven to 200 ° C.
- Cover the bottom of the non-stick casserole with extra virgin olive oil and sauté the onions and peppers over low heat until smooth. It should be done on a very low heat so that they poach without being caught. This may take up to 20 minutes.
- Add the tomatoes and cut them into the pot with a spoon so that they release the juice. Let it fry slowly for about 20 minutes, stirring and chopping the tomatoes. This is the time to add the chorizo pepper meat if this option is selected.
- Meanwhile, sauté the washed and dried pieces of bonito, skinless and boneless, in a saucepan and place in the oven. After five minutes, the bonito will turn white, it’s time to remove it and let it harden.
- When the liquid evaporates in the vegetable casserole, check for excess oil, adjust if necessary by removing the oil with a spoon.
- As soon as the vegetables start to stick to the pan due to lack of liquid, sprinkle with dry crushed garlic, stir for a few minutes and pour the wine. Add a pinch of salt and add a pinch of sugar to balance the acidity. Turn up the heat and let the alcohol evaporate.
- Add the fish stock and simmer together for a few minutes. The frying should be broth to serve as a sauce.
- Add the pieces of bonito to the fried vegetables and cook for five minutes. Fix the salt spot.
- Serve with french fries or white rice.
Note: fish broth is optional, but adds a great flavor to fried, turned into sauce
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David from 55000 Recipes