RECETA de PESCADORES con BONITO DEL NORTE (o atún)

bonito del norte

🥗Healthier: tuna

💰Cheaper: canned tuna

Canned tuna is more accessible and affordable while still providing a similar flavor.

Cut garlic into small wedges resembling vampire teeth and set aside.

Prepare bonito del norte by removing bones and skin, cutting it into four large fillets from each slice.

Insert garlic wedges into the bonito del norte to enhance flavor.

Heat olive oil in a skillet over medium-high heat.

Sear the bonito del norte in the hot oil until golden brown on the outside, but still raw inside.

Remove the bonito from the skillet and set aside, keeping the oil in the pan.

Add half a chopped onion to the skillet and season with a teaspoon of salt and a pinch of black pepper.

Sauté the onion until it becomes translucent.

Add half a chopped green bell pepper and continue to sauté until fully softened.

Add 350 grams of crushed or homemade tomato to the skillet along with two bay leaves and a teaspoon of ground cumin; stir to combine.

Return the bonito del norte to the skillet, including any juices released, and gently stir to integrate with the tomato mixture.

Cover the skillet and cook for 5 minutes to allow flavors to meld.

Serve with crispy fried potatoes (patatas paja) that are cut thin and fried until crunchy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens