Ingredients:

• 1 kg of “butxi” tuna from l’Ametlla de Mar.
• 3 or 4 garlic cloves.
• 2 slices of fried bread.
• 1 sprig of parsley.
• 1 or 2 chili peppers (to taste).
• 1 "nyora" (dried red pepper).
• 8 hazelnuts.
• 8 almonds.
• 1 kg of potatoes.
• 4 teaspoons of oil.
• 1 liter of water.
• 2 tablespoons of white wine.
• A pinch of salt.

Boil the “butxi” for 20 to 30 minutes. Meanwhile, prepare the minced using garlic, fried bread, parsley, chili pepper, "nyora" (dried red pepper), hazelnuts, and almonds. Peel the potatoes, cut them into pieces, and place them in a pot with the oil; lightly brown them, then add the blend. Sauté it well, then pour in the water and white wine. Once it starts to boil, add the “butxi.” When the liquid has reduced, remove it from the heat.

Source: Taller Ocupacional Avant.

Photo: Xavi Solé.