Marmitako, reloaded

Ok, I´m not proud to admit this, but the Blogs of Note mention has gone to my head. I want to post all the time, anything, and keep those stats up.
However, I´m crazily busy. And there´s also the little thing of my fidelity. I don´t want to sound boring, but I tend to make my favourite things over and over, so it´s not like I can post new recipes every day for very long.
I´ve therefore decided to be a little sneaky, and re-post some of the old recipes from the dark ages of this blog, two years ago. But in order not to bore my faithful readers (hi, mum!), the drawings will be new, and everyone´s happy with that, I hope.
This is for marmitako, a beautiful bonito and potato stew from the Basque Country, up north. Now that white tuna´s in season, and hopefully not too expensive, you just have to make it.

Marmitako

1 kg potatoes
1 kg bonito (albacore), cleaned and cut into bite sized chunks
2 tomatoes, grated
2 onions, choppoed
1 red pepper (green is more orthodox, but I like red), choped
1 garlic clove, chopped
Fish stock (1 litre)
olive oil, salt, pepper

Cover the bottom of a heavy pan with olive oil. Sautee the onion and garlic. When they´re slightly transparent, add the pepper, and a couple of minutes later, the tomato, the salt and some sugar (just a little, while nobody´s looking, and maybe a splash of wine).
Leave it to become a pulpy mess, around 15 minutes. Be patient, because it will be much more delicious, and you´ll be peeling the potatoes , anyway.
Cut them into chunks, but don´t cut the whole way. Make a small indentation, and turn the knife so that the potato is torn, not cut. This will make the starch seep into the broth and thicken it.
Put the potatoes into the sofrito, and add the stock. If it doesn´t cover, add water.
Let the potatoes cook. It will take around 20 minutes.
When they´re done, put the salted tuna chunks inside. Cover, and wait 5 minutes. If they´re not too big, they should be cooked to perfection.

If the broth is very liquid, crush a few of the potatoes in a bowl, and put them back.

This,with a green salad and some crusty bread, will serve four hungry people who´ve been out fishing all day. Or six poor citybound souls, if one of them has brought pudding.