In Galicia —the country where I am from— albacores start to show up in markets by mid August and last around a month. I like to buy a whole fish (7-10 kg) and make many dishes out of it (see the marmitako recipe.)
This one is the simplest I know and uses tomatoes, another omnipresent ingredient during the summer (Frankly, I don’t buy fresh tomatoes for the rest of the year.)
- 750 g albacore, in large chunks
- 3 medium sized potatoes, in medium chunks
- 3 large and ripe tomatoes, peeled, seeded and pureed
- Bay leaf
- Olive oil
- In a pot just large enough to barely fit the potatoes in one layer, add water until almost covered. Then add bay leaf, olive oil, tomatoes and salt and cook until the potatoes are tender and the sauce thick.
- Add albacore, gently shake the pot, cover and cook for 3 minutes. Let rest another 5. Check one chunk and, if not done, cook for another 2 minutes. Try not to overcook the fish.
- Done. Pure summer joy.