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Finished and plated dish: Basque Marmitako (Tuna and Potato Stew)
Fotografía del plato terminado: Basque Marmitako (Tuna and Potato Stew)
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Basque Marmitako (Tuna and Potato Stew)

Por Álvaro (RecetAI)•Actualizada recientemente
Basque Country, Spain
Dive in and Enjoy, Taste of Family, Slow Cooker
SeafoodTraditionalGluten-FreeDairy-FreeBowl food
  • 4
    servings
  • 465 kcal/serving
  • medium

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Fresh northern tuna (clean and boneless)

    600 g

  • Garnish potatoes (Kennebec or Monalisa variety)

    800 g

  • Fish broth or fumet

    1000 ml

  • Choricero peppers (or choricero pepper meat)

    2 units

  • Onion

    1 unit

  • Italian green pepper

    1 unit

  • Red pepper

    1 unit

  • Garlic cloves

    2 units

  • Crushed ripe tomato (or tomato sauce)

    1 unit

  • Extra virgin olive oil

    40 ml

  • Dry white wine (Txakoli preferably)

    100 ml

  • Sweet paprika

    3 g

  • Sea salt

    To taste

Utensils needed

  • Herramienta de cocina: Pot
    Pot
  • Herramienta de cocina: Saucepan
    Saucepan
  • Herramienta de cocina: Skimmer
    Skimmer

About this recipe

Marmitako is the maritime essence of the Cantabrian Sea turned into a stew.

Originally, it was the ration prepared by 'arrantzales' (Basque and Cantabrian fishermen) aboard their boats during the tuna fishing season.

The term comes from the Basque word 'marmita', the metal pot where they mixed potatoes, choricero peppers, and the less noble parts or leftovers of the freshly caught tuna.

It is a humble, comforting, and extraordinary sea survival dish that, over time, has been crowned as one of the undisputed jewels of Basque cuisine.

Instructions

1
Step 1

Step 1

If you use dried choricero peppers, soak them in hot water to hydrate them.

You will need:

2 unitsChoricero peppers (or choricero pepper meat)
2
Step 2

Step 2

Finely chop the onion, green pepper, red pepper, and garlic.

You will need:

1 largeOnion1 unitItalian green pepper1/2 unitRed pepper2 unitsGarlic cloves
3
Step 3

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped vegetables and sauté slowly until they are very tender and translucent.

You will need:

40 mlExtra virgin olive oil
4
Step 4

Step 4

Add the crushed tomato (peeled and seeded) to the sauce and cook until it loses its water.

You will need:

1 unitCrushed ripe tomato (or tomato sauce)
5
Step 5

Step 5

Remove the pulp or 'meat' from the hydrated choricero peppers by scraping the inside with a knife or spoon, and add it to the sauce.
6
Step 6

Step 6

Add the sweet paprika. Stir quickly so it doesn't burn and immediately pour the dry white wine (or txakoli). Let the alcohol evaporate.

You will need:

1 teaspoonSweet paprika100 mlDry white wine (Txakoli preferably)
7
Step 7

Step 7

Peel the potatoes. The cut is vital: you must 'chascar' or break the potatoes into medium pieces (stick the knife in and tear off the piece so they release their starch and the broth thickens).

You will need:

800 gGarnish potatoes (Kennebec or Monalisa variety)
8
Step 8

Step 8

Add the broken potatoes to the pot, give them a few turns in the sauce and cover them flush with the hot fish broth or fumet. Add sea salt.

You will need:

1000 mlFish broth or fumetTo tasteSea salt
9
Step 9

Step 9

Simmer over low-medium heat until the potato is very tender and the broth has thickened.
10
Step 10

Step 10

Meanwhile, clean the tuna, remove the dark bones, and cut it into medium dice.

You will need:

600 gFresh northern tuna (clean and boneless)
11
Step 11

Step 11

Turn off the heat of the pot. Immediately throw the diced tuna into the boiling stew, stir once, cover the pot, and let it rest. The fish will cook with the residual heat, remaining incredibly juicy.

Your culinary masterpiece is ready to enjoy!

Share your version and surprise your guests with art and flavor.

Celebración cómica y surrealista de Basque Marmitako (Tuna and Potato Stew), con ingredientes: Fresh northern tuna (clean and boneless), Garnish potatoes (Kennebec or Monalisa variety), Fish broth or fumet, Choricero peppers (or choricero pepper meat), Onion.

Composición final humorística de Basque Marmitako (Tuna and Potato Stew) con Fresh northern tuna (clean and boneless), Garnish potatoes (Kennebec or Monalisa variety), Fish broth or fumet, Choricero peppers (or choricero pepper meat), Onion
Imagen final de la receta Basque Marmitako (Tuna and Potato Stew), ingredientes: Fresh northern tuna (clean and boneless), Garnish potatoes (Kennebec or Monalisa variety), Fish broth or fumet, Choricero peppers (or choricero pepper meat), Onion

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