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Marmitako

Yields4 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

Basque tuna stew - named after the pot in which it is cooked, this popular Basque stew was created by fishermen who cooked it on their boats.

 2 fresh tuna fillets cut into cubes
 1 medium-sized onion chopped
 2 cloves of garlic peeled and finely chopped
 2 medium-sized potatoes peeled and diced
 half a red bell pepper finely chopped
 2 large ripe vine tomatoes chopped
  450ml of fish stock
 120ml of dry white wine
 half teaspoon of pimentón (smoked paprika)
  1 pinch of sea salt
 1 pinch of black pepper
  2 tablespoons of olive oil
 flat leaf parsley chopped to garnish
1

Heat the oil in a stockpot and sauté the onion and bell pepper until the onion is translucent.

2

Add the garlic and cook for another minute, then add the tomatoes and white wine and cook for two minutes.

3

Season with the salt, pepper, and pimentón, then add the potatoes and stock, ensuring the potatoes are covered (add a little water if necessary), bring to a boil and simmer, covered, for twenty minutes, or until the potatoes are cooked.

4

Add the tuna cubes, mix and simmer for ten minutes.

5

Serve immediately, garnished with the parsley.

Nutrition Facts

4 servings

Serving size