The simple recipe to make bonito sorropotún, David Bustamante’s favorite dish and very typical of his town

Bonito sorropotún may not be the best-known dish in Spain, but its quality and tradition have led it to be established as one of the most typical dishes in Cantabria, especially in San Vicente de la Barquera.. It is very possible that this name sounds more familiar to you, since it is the town of David Bustamante and he does not miss the opportunity to promote both his roots and his gastronomy.. The last time was on the Broncano program, where he recalled the title they gave him last year: Sorropotunero Mayor, something he wears with great honor.

In the broadcast he wanted to explain something about this typical and perfect recipe for winter. Bonito sorropotún is an exquisite dish that does not require much effort, yes, You have to be very aware of the time so that the fish does not fall apart and so that it has the best possible texture.

Below we leave you a detailed step-by-step recipe to make up to 4 servings that you can share… or not.

Ingredients (for 4 people)

• 1 kg of fresh tuna
• 4 medium potatoes
• 1 large onion
• 2 cloves of garlic
• 1 green pepper
• 1 red pepper
• 4 ripe tomatoes
• Extra virgin olive oil
• salt and pepper

Step by step

1. The first thing of all is to leave the ingredients ready to use. To do this, cut the potatoes into thick slices, the peppers into thin strips, the peeled and finely chopped tomatoes, and the onion and garlic julienned.
2. In a saucepan, heat a good splash of olive oil over low heat and begin to sauté the garlic and onion for 20 minutes until they are soft and golden. Once that time has passed, add the tomato and integrate everything well until it reduces.
3. In parallel to this, put the potatoes, peppers and water in another pot until it covers. Let them boil for 20 minutes. After this time, add the onion and tomato sauce and leave it for ten more minutes.
4. It is time to add the tuna, and be careful that time is very important here. Add the tuna, preferably salted and cut into pieces. After this stew is well incorporated, cook it over medium-high heat for three minutes. Be careful not to let it fall apart to maintain a good texture.
5. Once the time has passed, the dish is ready. Salt it to taste and let it rest for five minutes. Before plating, add the slices of bread to the pot and integrate it very carefully.

Tips

If you can’t find fresh bonito, you can use canned bonito in olive oil, adding it at the end of cooking to prevent it from breaking down too much. Bonito sorropotún is a very tasty and comforting dish, ideal for a winter day and enjoying Cantabrian cuisine.

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