Marmitako (potato, albacore, green and red pepper stew) Alkatene

• Preparing fish. Dice the fish into squares of 2 x 2 cm.

For this recipe, the following preparations are necessary:

• Fumet
• Basic biscaynne sauce
• For the marmitako:
  • Soften the onion and the green pepper chopped into dices of 1 cm.
  • Add the roughly cut (cracked) potatoes, the biscaynne sauce and sauté.
  • Add the fumet until the rest of ingredients are covered and allow it to cook.
  • Add the bonito (tuna) cut into dices, allow it to boil for one more minute to finish off the cooking.
  • Add salt to taste and check if the thickness is as desired.