Marmitako (Basque fish stew) shopping list

Fruit and vegetables

1 leek, roughly chopped
1 carrot, roughly chopped
1 clove garlic, very finely chopped
1 onion, roughly chopped
2 garlic cloves, crushed
1 onion, very finely chopped
1 large Italian red pepper (around 200g/7oz) very finely chopped
200g/7oz padron pepper, very finely chopped
1 red chilli, finely chopped with seeds removed
5-6 ripe plum tomatoes, grated, to make a sauce
2 dried choriceros peppers, soaked in water. Butterfly the peppers and scrape the paste from the inside with a spoon, leaving the skin (if you can’t get the peppers you can buy the paste)
1kg/2lb 4oz potatoes, peeled, cut into chunks the same size as the fish
bunch of parsley, roughly chopped
1 shallot, very finely chopped
small bunch of chives, finely chopped
2 heads of Little Gem, leaves only

head and bones of the bonito (see below), or you can use hake or cod head and bones (you can get these from the fishmonger)
2kg/4lb 8oz bonito (if you can’t get hold of one, use 1kg/2lb 4oz of fresh tuna) cut into large chunks

200ml/7fl oz Txakoli (a Basque wine), or other dry, slightly sparkling white wine
3 sweet Basque piquillo peppers (from a jar), cut into strips