Marmitako (tuna and potato stew)

Name: Marmitako (tuna and potato stew)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Basque
Ingredients: 600g Tuna, Fresh (Bonito), cut into large chunks; 4 Potatoes, peeled and cracked into chunks; 1 Onion, finely chopped; 2 Green Bell Peppers, sliced; 3 cloves of Garlic, sliced; 2 Ripe Tomatoes, grated; 1 tbsp Dried Choricero Pepper (Pimiento Choricero), pulp scraped from peppers; 900ml Fish Stock; 100ml Dry White Wine; 1 Bay Leaf; 1 tsp Sweet Paprika; 4 tbsp Extra Virgin Olive Oil; 1 1/2 tsp Salt, plus more to taste; 1/2 tsp Pepper (Black)

Marmitako is a rustic Basque tuna-and-potato stew that marries chunky, tender potatoes with meaty pieces of tuna in a rich, tomato-and-pepper broth. Smoky notes from choricero pepper and sweet paprika deepen the flavor, while a splash of white wine and good fish stock create a comforting, seaside aroma. It's hearty, simple to make, and perfect served with crusty bread to soak up the broth.

Marmitako is a rustic Basque tuna-and-potato stew that marries chunky, tender potatoes with meaty pieces of tuna in a rich, tomato... Show more

es-pv Traditional Basque Recipe

Health Grade

S- · Outstanding

Rating

4.2

Time

1 hr

Price

4,70 €

Calories

533 kcal

low calorie

healthy

nutritious

one pot

Method

Prep everything

Peel the potatoes, then crack them into large, uneven chunks so the edges stay rough. Cut the fresh tuna into large chunks, finely chop the onion, slice the green bell peppers and garlic, and grate the ripe tomatoes. If your dried choricero pepper is whole, soften it in hot water until pliable, then scrape out the pulp you need. Set out the olive oil, fish stock, dry white wine, bay leaf, sweet paprika, salt, and black pepper so the cooking moves quickly.

Cook the base

Warm the olive oil in a large pot over medium heat. Add the onion, green bell peppers, garlic, bay leaf, and a pinch of salt, then cook, stirring often, until the vegetables are soft and glossy, about 8 minutes. Stir in the choricero pulp and sweet paprika for 30 seconds until fragrant, add the grated tomatoes, and cook until they lose their raw edge and turn jammy, about 5 minutes. Pour in the wine and let it bubble until the sharp alcohol smell disappears, about 2 minutes.

Simmer the potatoes

Add the potatoes and fish stock, then season with a little more salt and black pepper. Bring the pot to a gentle simmer, not a hard boil, and cook partially covered until the potatoes are tender but still hold some shape and the broth has thickened, about 20 minutes. Stir now and then so nothing catches on the bottom.

Finish the tuna

Stir in the tuna and cook just until the pieces turn opaque on the outside and stay juicy in the center, about 3 minutes. Turn off the heat as soon as the fish is barely done so it doesn't dry out.

Rest and serve

Let the marmitako sit for 5 minutes so the broth settles, then fish out the bay leaf and taste again for salt and black pepper. Ladle into warm bowls and serve right away.