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|2||dried choricero or ancho chillies|
|450 g||fresh tuna fillet, belly cut preferred|
|4 large||floury potatoes, russets, Maris Piper etc, approx 900g|
|125 ml||olive oil|
|1 large||onion, finely chopped|
|1 clove(s)||garlic, minced|
|½ large||green pepper, seeded and cut into thin strips|
|1 tbsp||sweet pimenton or paprika|
Marmita, and the French ‘marmite’ translates to cooking pot, sometime iron but often clay.
Although this version uses tuna, salmon is also used.
In a heatproof bowl, soak the dried chillies in sufficient boiling water to cover and leave for about 30 minutes to soften. Drain off the water and slit the chillies lengthwise. Scrape off the flesh with the edge of a knife but discard the seeds, skins and stems. Set the flesh aside.
Cut the tuna into small pieces and sprinkle with salt and set aside.
Peel and cut the potatoes into about 1 inch, 2.5cm chunks. Set aside.
In a heavy-based large pan, heat the olive oil over a medium-high heat. Toss in the onion, garlic and green pepper and stir. Add the flesh from the chillies. Stir occasionally and cook for about 5 minutes until soft. Add the potatoes and pimenton and mix well. Season with salt and add water to cover plus and extra 2 inches or 5cm. Bring to a boil, cover and reduce heat to a simmer and cook for about 30 minutes or until potatoes are tender.
At this point you can halt the cooking and finish it the next day, should you wish. Bring back to a boil and simmer before proceeding.
Add the tuna and simmer for 5 minutes or until the tuna turns opaque. Remove from heat and allow to stand for 30 minutes. If the soup is clear mash a few pieces of potato and lightly stir to produce a cloudy soup. Reheat gently to serving temperature unless your pot retains a great deal of heat. Ladle into bowls and serve immediately.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Marmitako recipe
Recipe type: xarchivex
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