Basque bonito marmitako with potatoes

Ingredients

• 400 g of fresh bonito
• 1 large onion
• 2 medium-sized tomatoes
• 1 kg of ground apples
• 100 g of fresh green peas
• 100 g of bell pepper
• One piece of hot pepper (chili pepper)
• 2 cloves of garlic
• parsley and bay leaf
• 4 tablespoons of olive oil
• 1 bouillon cube (optional)
• salt

In a heat-safe earthenware or porcelain pot, heat the oil.

Dice the bonito, removing the skin and bones, and cut into 2 cm cubes. Sauté until golden brown, then set aside.

In the same pan, sauté the chopped and peeled onion for 6 to 8 minutes.

Add the peeled, seeded, and chopped tomatoes; stir.

Add the sliced, thick-cut potatoes and cover with water. Season lightly with salt.

Crush the garlic, parsley, and salt in a mortar and pestle. Mix with a little of the cooking broth, and add to the stew along with the bay leaf and chili pepper.

Let the stew simmer over low heat for 30 minutes.

Add the crumbled bouillon cube, green peas, chopped bell pepper, and bonito.

Continue cooking for another 10 minutes, then serve in the same casserole dish.