Ingredients for 6 people: 600g of bonito 1.5kg of potatoes 4 onions olive oil salt
Cut the bonito into chunks, season it and put it aside. Chop the onions very fine and brown them with a dash of olive oil over a low heat. When the onion is well browned but not burned, add the previously peeled potatoes cut into small pieces, stir them long enough to get up to temperature and cover with water. Adjust the salt in the stew taking into account the saltiness of the bonito and cook on a medium heat until the potatoes are ready. Then add the bonito, which should be kept covered for 10 to 15 minutes to stew in the steam.
- First course
- 50 minutes
- Saturated Fatty Acids:
- Vitamin B: