Another version of this famous dish from the Basque Country where it is known as Marmita-kua.
- 125 ml olive oil
- 2 red onions, thinly sliced
- Garlic to taste, peeled and finely chopped
- 3 large, ripe tomatoes, peeled and chopped
- 1 tablespoon sweet Spanish paprika
- 900 g waxy potatoes, peeled and cut into chunks
- 900 g bonito (use tuna if you cannot get bonito), cut into chunks
- Heat the oil in a deep pan and fry the onions and garlic until they are lightly golden.
- Add the tomatoes and paprika and stir them for about 30 seconds.
- Stir in the potatoes so that they are coated in the oil and tomatoes.
- Add enough cold water or fish stock to cover and bring slowly to the boil.
- Cover loosely and cook until the potatoes are tender.
- Add the bonito or tuna, bring to the boil, then reduce the heat.
- Cook, still covered, for a further 5 minutes and season to taste.
- Serve in shallow soup plates.
Serve with country bread.
Do not let the fish cook for more than 6 minutes or it will become tough.
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