Tuna Stew (Marmitako)

Ingredients for 4 people:

• 1 choricero pepper or a ñora (red pepper)
• 1 small onion
• 1 garlic
• Extra virgin olive oil
• 1 small chilli pepper
• 1 thick green pepper
• 100 g crushed tomato
• 300 g potatoes
• 800 ml of fish fumet
• 400 g tuna belly or tuna loin
• Salt, black pepper

Preparation:

1. Cut the chorizo pepper in two and soak it in cold water.
2. Place the peeled and quartered onion in the mixing jar together with the garlic. Blend on speed 10, 15 seconds.
3. Add the olive oil and cook on speed 1, 120 degrees, 10 minutes.
4. Add the seeded pepper and crush on speed 8, 3 seconds.
5. Add the chilli pepper and the flesh of the chorizo pepper.
6. Cook on speed 1, 120 degrees, 3 minutes.
7. Add the tomato. Cook speed 1, 120 degrees, 5 minutes.
8. Season the sauté mix with salt and pepper.
9. Remove the sauté mix from the jar and carefully set up the blade protector.
10. Return the sauté mix inside the jar and add the peeled and broken up potatoes (not cut cleanly).
11. Drizzle with the fumet and cook on speed 0, 100 degrees for 20 minutes.
12. Pierce the potatoes to check that they are cooked. If they are not, leave them to cook for a few more minutes.
13. Cut the tuna into pieces of about 2 centimetres. Season with salt and pepper. Turn off the machine and add the tuna. Place the lid on the jar and leave the fish submerged in the cooking liquid for 7 minutes with the machine off so that it cooks slowly and stays juicy.