Bonito chunks with stew potatoes.
Traditional and Bimby recipe.
Autumn begins and we like warming dishes, those sweet cuddles that satisfy the palate and the heart.
In today’s recipe, I used bonito, but other filleted fish like plaice, cod, etc., are also fine.

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Cost: Very inexpensive
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Slow cooking
Cuisine: Italian Regional
Region: Sicily
Seasonality: All seasons

459.09 Kcal

calories per serving

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Energy 459.09 (Kcal)
Carbohydrates 26.49 (g) of which sugars 1.24 (g)
Proteins 38.60 (g)
Fat 21.67 (g) of which saturated 1.37 (g)of which unsaturated 0.07 (g)
Fibers 3.23 (g)
Sodium 603.02 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.3 lbs bonito (filleted)
1.3 lbs potatoes
1 clove garlic
1 bunch parsley
3 tbsps extra virgin olive oil
1.7 cups water
1 tsp salt
to taste pepper

Tools

Cutting Board
Knife
Frying Pan

Preparation: Bonito Chunks with Stew Potatoes

Cooking in a pan

Make sure the fish is fresh; otherwise, it’s better to use frozen.
If it needs filleting, do it. A guide is attached, or have your trusted fishmonger fillet it.
Cut the fillets into chunks of about 0.8 inches.
Peel the garlic and chop it finely. Peel the potatoes and cut them into cubes of about 0.8 inches.
In a pan, sauté the garlic with extra virgin olive oil for a few minutes, then add the water,
the potatoes, a pinch of salt, and a whole parsley stem.
Cover with a lid and cook until a fork can pierce the potatoes.
At this point, stir and add the fish chunks, adjust with pepper, and cook for only 5 minutes, stirring if necessary.
The potatoes need to partially break down.
Serve hot. Bonito chunks with stew potatoes are ready
Oil the Varoma and place the fish chunks inside, cover with the lid.
Put the garlic in the bowl with the oil, chop for 10 sec on speed 5.
Gather with the spatula and cook for 3 min at 230°F speed 1
Pour the water, a teaspoon of salt, a parsley stem, the potatoes, and a bit of pepper. Close with the Varoma on top and cook for 15 min in Varoma reverse speed spoon.
At the end of cooking, pour the contents of the bowl into a baking dish and add the fish.
Mix and serve. With the help of our friend Bimby, we made Bonito chunks with stew potatoes