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Bonito´s Marmitako

By Anais Mosquiz


11 in Saladmaster Titanium Sauce Pan

Ingredients :

  • 1 kg of bonito
  • 5 medium potatoes
  • 1 red onion
  • 2 Italian green peppers
  • 1 carrot
  • 2 cloves of garlic
  • 1 L low sodium fish stock (fumet)
  • 200 ml of white wine
  • 15 g of sweet paprika
  • 1 tablespoon chili pepper (can be canned)
  • 1 chili pepper
  • 30 g tomato sauce (2 tablespoons fried tomato)
  • 2 bay leaves
  • Extra virgin olive oil
  • Salt


  • Chop the onion in julienne
  • Cut the pepper into medium strips
  • Chop the garlic very fine
  • Chop the carrot very fine
  • Cut/click the potato into dice to taste by breaking at the end of the cut to release the starch when cooking
  • Cut the bonito into bite-sized tacos and clean of thorns
  • Add 4 tablespoons of olive oil to the 11 in Saladmaster Titanium Sauce Pan and heat over medium heat
  • When the oil is hot add the onion, pepper and garlic, sauté 2 or 3 minutes while stirring
  • Add the carrot and cover
  • When you click consistently, go down to the minimum and leave pochar 7/8 minutes
  • Uncover, climb to medium heat and add a tablespoon of chili and choricero pepper, stir well to integrate flavors
  • Add the white wine and without lowering the temperature, cook for 2/3 minutes to evaporate the alcohol
  • Add the chopped potatoes to the stew, a pinch of sweet paprika and salt
  • Keep at medium temperature, add broth, 2 bay leaves, tomato sauce and stir to integrate
  • When the broth begins to boil, lower the temperature to a minimum
  • Stir occasionally, only shaking the casserole from the handles, to avoid undoing the potato, but release the starch and consistency to the broth
  • Cook 30 minutes, until potato is about to be discarded
  • Put out the fire
  • Add the bonito troceado with the already extinguished fire, stir carefully, cover and let it cook with the residual heat for 5 minutes (you can cook less time, to taste)
  • Serve hot