Pilaki is often made with beans, but the same method works with oily fish: partially cook the vegetables in olive oil, place the fish slices on top, and do not stir again. The bonito’s natural oils blend into the sauce. Let the dish cool to room temperature before eating; the flavors settle as it cools.
Cut the carrot and potato into 1 cm rounds, slice the onion, and leave the garlic cloves whole. Do not soak the cut potato; its starch will help thicken the sauce.
Heat the olive oil in a wide, shallow pot. Cook the onion and garlic until translucent, then add the carrot and potato slices. Stir and cook for 5 more minutes, until their edges begin to soften.
Add the tomato paste and cook for 1 minute to remove its raw flavor. Add the water and salt and bring to a boil. Cook for 8 minutes, until the vegetables are halfway tender.
Arrange the bonito slices in a single layer over the vegetables, without overlapping them. The sauce should come halfway up the slices; if it does not, add 50 ml of hot water.
Cover the pot and simmer over low heat. The fish is done when it flakes at the touch of a fork and its flesh is completely opaque. Drizzle with lemon juice before removing it from the heat, sprinkle with chopped parsley, and let it cool to room temperature with the lid on.
After adding the fish to the pot, do not stir; gently swirl the pot instead. A spoon can break apart the bonito slices and turn the dish into fish mush.
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