Marmitako of bonito tuna

Peel and chop the onion, green bell pepper and garlic. Sauté in a casserole with olive oil.

Meanwhile peel and chop the potatoes.

Add the potatoes to the sauce and mix. Add the chorizo bell pepper, black pepper, bay leaf and salt.

Add the fish stock and cook until the potatoes are tender.

While the potatoes are cooking, remove the skin and bones from the bonito and cut it into small pieces.

Add the fried tomato to the potato stew and mix. Cook a little until it thickens.

Add the bonito pieces and cook 5-10' maximum, to prevent the fish from drying out.

Let it rest for a while and enjoy. It is better from one day to another, it settles more flavors.