Tuna marmitako with pepper sauce and harissa

A great deal today! For these cold winter days, wind and rain... it is simply perfect: tuna marmitako with pepper sauce and harissa. 

We are going to do a tuna stew and potatoes, a marmitako, to which we are going to give a special touch enhancing the flavor of red pepper and spices. We prepare a quick harissa sauce that will give it that spicy and spicy touch that we like so much. As you will see later, we are going to use red chillies (which you can buy at any supermarket or neighborhood market), so you can adjust the intensity of spiciness that you like best. Always remember to remove the seeds. We are going to measure the amount of heat per slice of chili. If you want it very little spicy, we will use only 1 slice. If you want it medium we will use 2-3 and if you want it very spicy we will use 5 slices.

The trick to a good fish stew is to undercook the fish.. So much so that, since it will already be cut into large cubes, we are only going to add them to the stew when we have already turned it off. In other words, the residual heat (which is a lot because it will be at 100º) will make it cook perfectly, leaving it cooked on the inside, but very soft and juicy... exactly on point. A delight! You have to try it!

Tuna marmitako with red tomato sauce and harissa

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We are going to make a tuna and potato stew, a marmitako, to which we are going to give a special touch by enhancing the flavor of red pepper and spices.

• Irene Arcas

• Recipe type: Fish
• Calories: 250
• Rations: 6

• Preparation time: 40M
• Total time: 40M

Ingredients

harissa sauce

• 30 g olive oil
• 1-5 slices of red chili to your liking
• 1 garlic
• 1 tablespoon cumin grain
• 1/2 tablespoon of pepper
• 150 g canned roasted peppers
• a pinch of salt
• juice of 1/2 lemon

marmitako

• 50 g olive oil
• 100 g of green pepper
• 150 g of onion in pieces
• 100 g of tomato paste
• 1 garlic clove
• 800 g of potatoes crushed into pieces
• 500 g of water
• 1 level teaspoon of salt
• 300 g of fresh tuna without skin or bones, diced large
• salsa in Harissa
• parsley (optional)

Music

1. harissa sauce

   Add the oil, garlic and chiles and chop 5 seconds, speed 7. 

   We lower the remains and cook 3 minutes, temperature 120º, spoon speed.

2. Add the spices and cook 2 minutes, temperature 120º, spoon speed.

3. Add the roasted peppers, the lemon juice and blend 30 seconds, speed 8. 

   We lower the remains of the lid and walls and cook 5 minutes, temperature 100º, spoon speed. 

   We withdraw and reserve.

4. marmitako

   Without washing the glass, we put the oil, the pepper, the onion, the tomato and the garlic. we chop 3 seconds, speed 5 and we program 7 minutes, 120º, speed 1. 

5. Place the butterfly on the blades and add the potatoes. we redo 2 minutes, temperature 12oº, turn to the left, spoon speed.

6. Add the water, salt and program 20 minutes, temperature 100º, turn to the left, spoon speed.

7. Add the harissa sauce and cook 8 minutes, temperature 100º, turn to the left, spoon speed.

8. Remove the lid, add the tuna pieces, stir with the spatula and close the glass again with the beaker. We don't schedule time or anything. Just Let the bonito rest in the glass for 5 minutes. 

9. We serve and, optional, decorate with parsley (or coriander).