Bacora panadera

Ingredients:
1 two-kilo bacora (frigate tuna) cut into slices, 6 ripe tomatoes, 2 green peppers,
1 red pepper, 6 cloves of garlic,
1 kg potatoes,
4 carrots,
250 g green beans (fresh or frozen), water, olive oil and salt.

Preparation:
In an earthenware dish, sauté the slices of bacora in olive oil. Once they take on some colour, remove them and set aside.

Using the same oil, prepare a sofrito with the finely chopped peppers and garlic. Let it gently cook for a few minutes, then add the grated tomatoes, peeled and seeded.

Allow the sofrito to confit well. Meanwhile, peel the potatoes and carrots. Cut the potatoes into chunks and the carrots into slices.

Add them to the sofrito together with the green beans. Cook gently for a few minutes, then add water —about two plates per person, plus two extra for the boil—. Bring to the boil and let everything cook together for about 15 minutes.

If desired, add a tablespoon of sweet paprika, a pinch of black pepper and adjust the salt.

After fifteen minutes, lower the heat, add the fish slices and let simmer gently for about 10 minutes.

Let the dish rest, covered, in the earthenware pot for 5 minutes before serving.