Ingredients
About 2 lbs (1 kg) potatoes
About 2 lbs (1 kg) bonito (albacore), cleaned and cut into bite sized chunks
2 tomatoes, grated
2 onions, choppoed
1 red pepper (green is more orthodox, but I like red), choped
1 garlic clove, chopped
4 cups Fish stock
olive oil, salt, pepper
Preparation
Cover the bottom of a heavy pan with olive oil. Sautee the onion and garlic. When they´re slightly transparent, add the pepper, and a couple of minutes later, the tomato, and the salt. Leave it to become a pulpy mess, around 15 minutes. Be patient, because it will be much more delicious, and you´ll be peeling the potatoes , anyway. Cut them into chunks, but don´t cut the whole way. Make a small indentation, and turn the knife so that the potato is torn, not cut. This will make the starch seep into the broth and thicken it. Put the potatoes into the sofrito, and add the stock. If it doesn´t cover, add water. Let the potatoes cook. It will take around 20 minutes. When they´re done, put the salted tuna chunks inside. Cover, and wait 5 minutes. If they´re not too big, they should be cooked to perfection.
If the broth is very liquid, crush a few of the potatoes in a bowl, and put them back.
