Half a dozen recipes with northern bonito, to enjoy this seasonal fish

The beautiful of the north, Thunnus alalunga, is a variety of fish that belongs to the family of tunas or tunas but is characterized by a smaller size and the large pectoral fin. Today we collect half a dozen recipes with northern bonito, to enjoy this seasonal fish.

The northern bonito usually does not exceed 50 Kg, and has a light and even white flesh unlike bluefin tuna or Thunnus thynnuswhose flesh has a more reddish color or even intense vivid red color.

Live to the PalateThe nine best recipes with fresh tuna from Direct to the Palate

Half a dozen recipes with northern bonito

For being a fish that is caught in waters of the Cantabrian, the coastal area that comprises the Basque Country, Cantabria, and partly Asturias and GaliciaThis is where this fish is most consumed in traditional seafood stews and in other recipes and preserves. Let's see what we can prepare with this fish.

1. Marmitako de bonito

  • Ingredients: 1 k of Bonito, 5 Potatoes, 1 Onion, 2 Italian green pepper, 1 Carrot, 2 Cloves of garlic, 1l of Fish broth, 200 ml White wine, 15 g of sweet paprika, a spoonful of choricero pepper, 1 Chilli pepper , 30 g Tomato sauce, Laurel, Extra virgin olive oil
  • Elaboration: We will start by chopping the onion in julienne, the pepper in medium-sized strips, so that they look, and the garlic very chopped. In a large and wide casserole, which allows us to stir the ingredients, we put a little oil and in it, sauté the onion, pepper and garlic. We lower the gas to a minimum, and add the carrot, chopped well. Let the ingredients poach so that they soften well. We put the choricero pepper in hot water, and we take out its meat with the edge of a spoon. We can also use canned choricero pepper meat, which gives an excellent result and is very convenient to use. We add it to the sofrito next to the chilli and stir well. Add the white wine, and let the alcohol evaporate. We peel the potatoes and cut them into mackerels, tearing the knife a little so that the pieces release more starch, which will make the resulting broth a little fat. Add the potatoes to the stew, next to a paprika knife tip, and a good pinch of salt. We raise the gas over high heat and add the broth, bay leaves and two tablespoons of tomato, stir a little and release the spoon. If desired, you can put a sprig of parsley to cook and then remove. Once the broth starts to boil, we lower the gas to a minimum. From now on we will remove only by shaking the handles of the pan. In this way, the potatoes will remain whole. Let it simmer for about thirty minutes, until the potatoes almost fall apart, and we take advantage of that time to review the tacos de bonito, cutting them into bite pieces, and removing some thorn they may have. After thirty minutes, add the bonito to the casserole, turn off the heat and let the slices are made with residual heat. We serve after five minutes of rest.

Full recipe here

2. Nice with tomato

  • Ingredients: Fresh pretty, 500 g, Green pepper, 1, Medium onion, 1, Garlic clove, 2, Cayenne chilli, 1, Tomato sauce, Salt, and Extra virgin olive oil
  • Elaboration: We wash, clean of scales and blood, and dry the bonito. In a casserole with a little olive oil we mark it a few seconds on each side, we remove it to a plate, we remove the thorns and the skin, we salt and reserve. In the same casserole, add a little more oil if necessary, poach the chopped onion, pepper and garlic next to the chilli pepper. Add the tomato sauce, enough to cover the bonito and let the mixture be done for 20 minutes. Remove the chilli, pass the sauce through the pastry and return to the casserole. We put the beautiful and let it do for a minute over low heat. Remove the casserole from the heat, let it sit for a couple of minutes and serve immediately so that the bonito does not dry out.

Full recipe here

3. Sorropotún de bonito

  • Ingredients: 3 Potatoes, 1 kg Bonito, 1 Onion, 1 Italian green pepper, loaf of bread, Water or fish stock, Parsley, Tomato sauce one tablespoon
  • Elaboration: We start by chopping the onion in brunoise and putting it on a very low heat, as if we wanted to caramelize it. It is about getting toasted very little by little to get a uniform color and not burnt pieces and cruder pieces. Here you can see the technique to do it without haste and with a perfect result. Once the onion is poached, remove it from the heat and drain it well, removing the excess oil. On the other hand, we chop the pepper into pieces and potatoes into mackerel or irregular pieces. It is good to tear or escape the potato when cutting each piece so that when cooking it releases more starch leaving the broth more locked. Fry the pepper pieces, mix them with the onion and add the potatoes, sautéing the whole. Cover with water (or fish stock) exceeding a couple of fingers the height of the potatoes and simmer, letting everything take on flavor. We take the opportunity to cut the slice of bonito in clean tacos. If you want you can add a spoonful of fried tomato but the original recipe does not take it, although it helps to give a little color. When the potatoes are already cooked, we add the bonito of the North and a few slices of white bread, let it cook for a couple of more minutes and turn off the heat to avoid drying the slices of bonito. Sprinkle with parsley and bring to the table.

Full recipe here

4. Pretty in piperrada

  • Ingredients: 750 g of bonito, 500 g of onion, 350 g of green peppers, 400 g of crushed tomatoes, 2 garlic, chopped fresh parsley, extra virgin olive oil and salt.
  • Elaboration: We start by cutting the onion and green pepper in julienne, once clean. In a casserole with a little olive oil we poach it with a little salt. We add the garlic too. On the other hand we cut the bonito into dice and we remove the skin. We put them in another casserole with a little oil and we introduce it in the preheated oven at 180º C until they stop having crude color. While we add the tomato to the onion and the pepper and leave them over low heat until it reduces and thickens. We put the sauce over the bonito and reintroduce in the oven for about 5 to 7 minutes.

Full recipe here

5. Asturian roll of bonito

  • Ingredients: For the roll: 500 g of fresh bonito, 50 g of serrano ham or bacon, 2 raw eggs, 2 cooked eggs, 50 g of flour, 2 tablespoons of breadcrumbs, 2 canned piquillo peppers, half a scallion, a glass of olive oil , parsley and salt. For the sauce: 2 onions, 4 tomatoes, 1 glass of white wine, 1 clove of garlic.
  • Elaboration: In a saucepan we cook two eggs and reserve. Begin by removing the skins and bones from the fish and crumbly very often on a cutting board. You could also take a few strokes in a meat grinder if you like finer and that the pieces of bonito are not found. Put the shredded fish in a bowl and add salt, garlic and chopped parsley. Add the ham or the bacon into small pieces, the chopped hard-boiled eggs, the piquillo peppers also in pieces as well as the scallion. Add the breadcrumbs and compact the mixture, then forming two small or one large rolls, giving them a cylindrical shape. If you find it difficult to help you with a paper kitchen film. Batter them in flour and beaten egg and fry them in a pan with hot oil. Reserve them and transfer them to the refrigerator to cool and make them easier to cut into slices. To prepare the sauce, put a splash of oil in a heavy-bottomed casserole. Chop the onion and garlic, peel the tomatoes and chop them into small pieces. Once the oil has warmed add the onion and garlic until golden brown over low heat. Pour the chopped tomato and sauté it for twenty minutes, add the wine and leave it for another ten minutes. Add the whole or sliced ​​roll and let it cook for a few minutes all together. Serve it hot.

Full recipe here

6. Nice onions

  • Ingredients: 1 k Fresh pretty, 5 Onions, 2 Cloves of garlic, Dry white wine, 150 ml, Extra virgin olive oil, 100 ml, Sweet paprika, 15 g, 2 Laurel, Fresh parsley to taste, Dry oregano to taste, Salt and pepper to taste, Water, 125 ml
  • Elaboration: We will start washing and slicing the slices of bonito from the skin and central spine. Making four pieces for each slice. We reserve We continue to chop the diced onions and roll the garlic cloves. In a heavy-bottomed casserole, add the oil and heat it, stirring the onions and garlic in it for about 15 minutes over low heat. Once the time passes we add the bay leaf, the oregano and the paprika, we make a few quick laps with a wooden spoon and add the dry white wine, letting it evaporate for three minutes. Bring the mixture to a boil and add 125 ml of water. Cook for five minutes, add our nice in large pieces, pepper to taste and let it cook in the sauce for 10 minutes. We add when serving some fresh parsley. We serve very hot.

Full recipe here

Video: Kirk Lombard: "The Sea Forager's Guide to the Northern California Coast". Talks at Google (December 2019).