This week in the north the temperatures have been cool enough to enjoy cooking stews like this one from potatoes and bonito del norte. A simple stew, with a stir-fry of vegetables as a base and the unmistakable flavor of the bonito del norte, a piece that we also use to cook with onions and / or with tomato.
The potato and bonito del norte stew is a strong plate. A green leafy salad with a few pieces of fruit becomes the perfect accompaniment to this at home. And I can assure you that at least for us the combination is 10. Will you dare to cook it?
I would be lying if I said that it is a quick dish to prepare. Like all stews It takes time; 45 minutes roughly between what you put on and take off. I must say, yes, once everything is in the casserole, it is enough to keep cooking at a good rate for 20 minutes; 20 minutes that you will not need to be 100% aware of what happens in the kitchen.
Potato stew and bonito del norte recipe
- 4 tablespoons olive oil
- 2 small slices of bonito del norte
- Salt and pepper
- Flour (to flour the bonito)
- 1 chopped onion
- 1 green Italian bell pepper, chopped
- 5 piquillo peppers
- 2 potatoes, peeled and clicked
- ½ teaspoon of chorizo pepper pulp
- 1 teaspoon tomato, crushed
- A pinch of sweet paprika
- Fish broth or water
- Heat the oil in a large casserole while we flour the hake slices, seasoned and cut into quarters.
- We brown the bonito on both sides and reserve on a plate.
- Next, in the same oil, sauté the onion for 5 minutes.
- Then add the pepper and fry for 5 more minutes.
- Then we add the peppers and the potatoes and we give a couple of turns.
- Add the chorizo pepper, tomato and paprika and mix.
- We return the bonito to the casserole and cover the whole with fish broth or water.
- Cook for 20 minutes or until the potatoes are tender.
- We serve the hot potato and bonito stew.