Bonito is in the tuna family of fish. Bonito has a slightly stronger flavor than yellowfin tuna. Dried bonito flakes are most often used to make Japanese dashi broth. Bonito is also processed with carbon monoxide, so it gains a red color and it is then used for making red tuna sushi rolls. Fresh bonito or Imported Italian canned bonito can be used for this recipe.
The best chefs seem to be the chefs who are most aware. Chefs who are aware of the declining ocean seafood stock tend to market sustainable seafood. Bonito has been in declining numbers for quite some time. The mediterranean bonito fishery is usually listed separately from the Pacific bonito fishery. The Pacific bonito fishery has constant pressure from the sushi industry. Always check the sustainability status of any fish in the tuna family before purchasing.
Heat a saute pan over medium low heat.
Add 2 pats of unsalted butter.
Add 1 small handful of thin sliced leek. (Both the tender green part and white part of a leek are fine for this recipe.)
Gently saute and sweat the leaks, till they become soft.
Set the sweated leeks aside.
Roasted Red Bell Pepper:
Slice 1/2 of a roasted red bell pepper into thin strips and set them aside.
Roasted Red Bell Pepper Poached Bonito:
Cold start poaching produces a flavor exchange between the bonito and the flavor of the poaching liquid.
Place any roasted red bell pepper scraps into a small sauce pot. (About 1 to 2 tablespoons of roasted red bell pepper scraps is plenty.)
Add 1/2 tablespoon of rice wine vinegar.
Add sea salt and white pepper.
Place a 3 ounce piece of bonito filet in the sauce pot.
Add enough water to cover the pice of bonito with an extra 1/2" of water.
Bring the roasted red pepper flavored poaching liquid to a gentle boil over medium/medium high heat.
Reduce the temperature to medium low heat.Poach the bonito, till it is cooked well done.
Remove the bonito from the poaching liquid and let it cool.
Flake the bonito meat into small pieces and set them aside.
Discard the poaching liquid.
Bonito, Roasted Red Pepper and Leek Frittata:
Whisk 3 eggs in a mixing bowl.
Heat a non-stick saute pan over medium/medium low heat.
Add 4 pats of unsalted butter.
Add the whisked eggs.
Cook the eggs, till the bottom half of the frittata becomes firm and so the top half of the frittata is still loose and runny.
Remove the pan from heat.
Arrange the roasted red pepper strips on the uncooked surface of the frittata, so they point from the edge to the center of the frittata.
Place a few small spoonfuls of the sweated leeks on the frittata between the roasted red bell pepper strips.
Place a small mound of the flaked bonito on the center of the frittata.
Sprinkle 1 pinch of basil over the frittata.
Sprinkle 1 pinch of oregano over the frittata.
Season with sea salt and black pepper.
Sprinkle a little bit of grated mozzarella cheese over the frittata.
Sprinkle a few pinches of grated parmesan cheese over the frittata.
Sprinkle a few pinches of fine bread crumbs over the frittata.
Place the pan with the frittata in a 350 degree oven.
Bake the frittata, till the cheese melts and the eggs are cooked firm. (Try not to let the cheese brown!)
Slide the frittata out of the pan and onto a plate.
This is a very pleasant tasting frittata! The aroma is mouth watering! Poaching the bonito in the pepper vinegar broth gives the fish a nice mild flavor and it leaches some of the strong bonito flavor out. Yum! Ciao Baby! ... Shawna