📝 About This Recipe
Hailing from the rugged Cantabrian coast of Spain, Bonito con Tomate is a celebration of the summer tuna harvest. This dish features meaty chunks of Atlantic Bonito—the prized white tuna—simmered in a rich, velvety homemade tomato frito that balances sweetness and acidity. It is a soul-warming 'plato de cuchara' that captures the essence of Spanish home cooking through its simplicity and high-quality ingredients.
🥗 Ingredients
The Fish
- 800 grams Fresh Bonito (or Albacore Tuna) (cut into 3cm cubes, skin and bones removed)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Salt (plus more to taste)
- 4 tablespoons Extra virgin olive oil (for searing)
The Tomato Frito (Sauce)
- 2 medium Yellow onions (finely diced)
- 1 large Green bell pepper (finely diced (Italian frying pepper preferred))
- 3 pieces Garlic cloves (minced)
- 800 grams Crushed tomatoes (high-quality canned or very ripe fresh)
- 1/2 teaspoon Sugar (to balance acidity)
- 1 teaspoon Pimentón de la Vera (Sweet Smoked Paprika) (authentic Spanish brand)
- 1/2 cup Dry white wine (such as Albariño or Txakoli)
- 1 piece Bay leaf (dried)
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Pat the bonito cubes dry with paper towels and season them generously with salt. This ensures a better sear and keeps the fish moist.
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2
Lightly dredge the fish cubes in flour, shaking off any excess. You want a very thin coating that will help thicken the sauce later.
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3
Heat 2 tablespoons of olive oil in a wide, heavy-bottomed pan or traditional clay 'cazuela' over medium-high heat.
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4
Sear the bonito cubes for only 30-45 seconds per side. The goal is to brown the outside slightly while leaving the center raw. Remove the fish and set aside on a plate.
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5
In the same pan, add the remaining olive oil and lower the heat to medium. Add the onions and green pepper with a pinch of salt.
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6
Sauté the vegetables for about 12-15 minutes, stirring occasionally, until the onions are translucent and starting to caramelize.
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7
Add the minced garlic and cook for another 2 minutes until fragrant, being careful not to let it burn.
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8
Stir in the Pimentón de la Vera for 30 seconds, then immediately pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom.
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9
Once the wine has reduced by half, add the crushed tomatoes, sugar, and the bay leaf. Stir well to combine.
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10
Simmer the sauce on low heat for 20-25 minutes, uncovered, until it has thickened and the oil begins to separate from the tomato (the 'frito' stage).
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11
Taste the sauce and adjust the salt or sugar if necessary. Remove the bay leaf.
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12
Gently nestle the seared bonito cubes into the bubbling sauce. Cover the pan and cook for just 3-5 minutes. The residual heat will finish the fish perfectly without making it dry.
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13
Turn off the heat and let the dish rest for 5 minutes. This allows the flavors to meld and the juices in the fish to redistribute.
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14
Sprinkle with fresh parsley and serve directly from the pan for an authentic presentation.
💡 Chef's Tips
Do not overcook the fish; bonito becomes very dry if left in the sauce too long—it should still be slightly pink in the very center when you turn off the heat. If you cannot find Bonito del Norte, use high-quality Albacore or Yellowfin tuna steaks. For a smoother sauce, you can blend the onion and pepper mixture before adding the fish, though the rustic texture is more traditional. The secret to a great Spanish tomato sauce is 'patience'—let the onions cook slowly until they are sweet and jammy. This dish actually tastes even better the next day, as the fish absorbs the aromatic tomato sauce.
🍽️ Serving Suggestions
Serve with plenty of crusty sourdough or a traditional Spanish baguette to soak up every drop of the tomato sauce. Pair with a chilled glass of crisp Albariño or a light Spanish Rosado (Rosé). A side of homemade thick-cut potato fries (patatas fritas) is the most traditional accompaniment in Northern Spain. Start the meal with a simple green salad dressed with white wine vinegar and extra virgin olive oil to cut through the richness. Follow with a light dessert like lemon sorbet or fresh fruit to cleanse the palate.