Marmitako

Cut the onion into small dice, slice the green bell pepper into strips, mince the garlic, and peel the potatoes and cut them into uneven chunks, breaking them off with a knife so the starch thickens the sauce.

Heat the olive oil in a wide pot over medium heat. Add the onion, green bell pepper and garlic, season with salt and cook for 8–10 minutes, until the vegetables are soft but not browned.

Add the dried chili pepper pulp and the crushed tomatoes. Stir and cook for 5 minutes to let the tomato base thicken.

Add the potatoes and bay leaf, then pour in the hot fish stock. Bring to a boil, reduce the heat and simmer uncovered for 20–25 minutes, until the potatoes are almost tender. If needed, add a little more fish stock so the potato pieces are almost covered with liquid.

Cut the tuna fillet into large cubes, about 3 cm, place them in the pot on top of the potatoes and gently stir. Cook for 1–2 minutes over low heat, just until the fish turns white on the outside and stays juicy inside.

Remove the marmitako from the heat, cover with a lid and let it rest for 5–10 minutes: the residual heat will finish cooking the tuna and the sauce will settle.

Remove the bay leaf, taste and add salt if needed. Serve the marmitako hot in deep bowls.