Bonito Stew
Also known as Papaz Yahni ve juicy way to serve bonito.
Servings 8 Persons
Calories 350kcal
Ingredients
- 4 bonitos middle sized
- 6 onions
- 500 grams tomatoes
- 2 carrots
- 6 garlic cloves
- 2 bay leaves
- 1 teaspoon salt
- teaspoon teaspoon red pepper flakes
- ½ teaspoon black pepper
- ½ lemon's juice
- ½ lemon's wedges
- 10 parsley stalks
- 250 grams olive oil
Instructions
- Bonito’s should be washed, cleaned in the inside. If large enough cut to 2 centimetres thick slices or if not cut into two vertically. Take out all the fishbones.
- Cut the onions into half and then to julienne slices.
- Put the olive oil in a pot and add the onions. Cook, stirring until the onions are translucent and well done.
- Meanwhile rinse and chop the tomatoes to small cubes. You can use the food processor or grate.
- Wash and peel the carrots and cut them to small cubes.
- Crush and mince the garlic.
- Wash and add two bay leaves.
- When the onions are done add the carrots and the garlic to the pot. Saute for 2-3 minutes.
- Finally pour in the tomatoes and cook until all the ingredients combine well and the tomatoes are well done.
- Add salt, black pepper, red pepper flakes to taste.
- When all the vegetables are well done, transfer half of the mixture on the oven tray or dish. Place the bonitos on the mixture. The skins should be facing downwards. Spread evenly the remaining tomato mixture on top of the bonitos.
- Sprinkle with rinsed and chopped parsley. Leave out the thick and stiff stalks. Pour half a lemon’s juice.
- Cook for about 20 minutes in a pre-heated ovet at 170° Celsius.
- When you take the tray out of the oven garnish with thin-cut lemon slices. Rest for 5 minutes and serve while still warm.