Marmitako

Method

Heat the olive oil in a large, heavy-bottomed pot and soften the diced onions, peppers, and minced garlic over a gentle heat for about 8 minutes. Stir in the tomato paste and cook for 2 minutes, then deglaze the pot with the white wine, scraping up any caramelised bits from the bottom. Cut the potatoes into bite-sized chunks and add them to the pot along with the fish stock, seasoning with salt and pepper. Bring to a simmer and cook for 12-15 minutes until the potatoes are almost tender. Cut the bonito or tuna into chunky pieces and gently add them to the pot, simmering for a further 5-7 minutes until the fish is just cooked through. The dish should have a brothly consistency. Finish with chopped fresh parsley and serve immediately in wide bowls with crusty bread.