Basque tuna and potato stew (Marmitako)

1. Seed the choricero peppers, soak them in hot water for 30 minutes and scrape out the flesh (1 pointed red pepper and 1 teaspoon smoked paprika also work). Cut the tuna into 3 cm cubes and salt lightly.

2. In a pan, slowly soften the finely chopped onion, green pepper and garlic in the olive oil for 10 minutes.

3. Add the grated tomato and choricero flesh and cook for 5 minutes until thick.

4. Add the potatoes "cracked" into chunks, stir for 2 minutes, pour in the fish stock, season and simmer gently for 20-25 minutes until the potatoes are tender.

5. Take off the heat, add the tuna cubes, cover and leave in the hot liquid for 5 minutes – that's enough to keep the fish juicy.

6. Serve with bread; Basque fishermen cooked it just like this on board with fresh tuna.

Tip: Never cook the tuna with the potatoes the whole time – it gets dry and stringy; the residual heat cooks it perfectly.