Marmitako recipe

Marmitako recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Marmitako is a traditional Basque fisherman's stew that originated in the coastal regions of Northern Spain. This hearty and flavorful dish is made with fresh tuna, potatoes, onions, and peppers, simmered together in a rich tomato-based broth. The combination of tender tuna chunks and the earthy flavors of the vegetables creates a comforting and satisfying meal. Marmitako is a perfect choice for seafood lovers looking to explore the authentic flavors of Basque cuisine.

Keywords: Marmitako, Basque, fisherman's stew, tuna, potatoes.

Marmitako recipe details

Marmitako recipe, recipe Rating: 4.4
Number of votes:95 

Ingredients

2	dried choricero or ancho chillies
450 g	fresh tuna fillet, belly cut preferred
	salt
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
	boiling water

Instructions

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.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a