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It is one of the most emblematic dishes of Cantabrian gastronomy, especially in the town of San Vicente de la Barquera. Sorropotun is a seafood recipe whose main ingredient is the white tuna. It has a Basque origin and it is very similar to marmitako, but it has neither tomato nor chorizo bell pepper. So if you feel like preparing this stew at home, we show you the recipe step by step.
How to prepare sorropotun
Ingredients:
- 600 g of bonito
- 2 onions
- 8 potatoes
- 4 tomatoes
- 2 green peppers
- Bread from the day before
- Water, salt and olive oil
Preparation:
- First peel and chop the onions and peppers. Also peel and crush the tomatoes (you can use natural crushed tomatoes from a jar).
- Pour a splash of olive oil in a frying pan over medium-low heat and sauté the onion slowly until soft, about 20 minutes approx. Then, increase the heat a few minutes to brown it well.
- Next, add the tomato to the pan and sauté until it is completely reduced and the flavor is well concentrated.
- Meanwhile, in another pot over medium-high heat, cook the cut potatoes, along with the peppers. In total about 20 minutes.
- Continue cooking for 10 more minutes, but add the poached onion and tomato.
- Stir well and, when the potatoes are ready, add to the pot the tuna cut in small pieces. Leave it over medium-high heat for about 3 minutes.
- Let it rest and adjust the salt, if necessary.
- Finally, add the sliced loaf of bread to thicken the sauce.