Four servings: 500 gm (1.1 lbs) tuna fish cut into 1-inch cubes; 3/4 potatoes
(1.1lbs); cut into 1-in chunks; 1 red pepper; cut into brunoise; 1 green pepper;
cut likewise; tomato purée, 8 tbsp; 2 medium sized onions cut into brunette; the
pulp of a rehydrated "pimiento chorizero" (a dried-up red pepper used to color
and flavor pork meat in the production of chorizos)
Preparation: Start frying the onion dices in a casserole on a medium fire ring
and add some salt; after some 10 minutes start adding the red and green
peppers, and stir the ingredients with a spatula. Keep stewing all the vegetables
for a minimum of 5 minutes, and then add the tomato, and after another 5
minutes add the potatoes, the pulp of the rehydrated pepper (or its substitute)
and stew on a medium fire ring for 20 minutes. Salt the tuna cubes before they
are added to the stew and allow a 2-minute cooking (no more than that as the
fish cubes would become less juicy). This dish should be consumed before it
gets cold.
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Garlic soup (Sopa de ajo) (9)

9