Basque Country · Spain
Marmitako
Marmitako is a Basque tuna-and-potato stew born aboard fishing boats, named after the 'marmita' cooking pot in which crews cooked their catch. Traditionally made with bonito or albacore tuna during the summer season, it combines potatoes, onions, peppers and choricero pepper pulp. It remains a beloved coastal comfort dish across the Basque Country and Cantabria.
Approximate, per 1 bowl (~450g). Values vary by recipe and portion.
Where it comes from
Marmitako is a Basque tuna-and-potato stew born aboard fishing boats, named after the 'marmita' cooking pot in which crews cooked their catch. Traditionally made with bonito or albacore tuna during the summer season, it combines potatoes, onions, peppers and choricero pepper pulp. It remains a beloved coastal comfort dish across the Basque Country and Cantabria.
Where to eat Marmitako
0 restaurants worldwide serve it.
The variants
De bonito
The classic summer version made with bonito del norte (albacore).
Con pimiento choricero
Deepened with the pulp of dried choricero peppers for a reddish broth.
Cántabro (sorropotún)
The Cantabrian name and variant of the same fisherman's tuna stew.
Moderno
Contemporary lighter version with fresh peppers and less potato.
Cook it yourself
- Marmitako
A Basque fishermen's stew of tuna and potatoes, born aboard the boats and named after the pot it cooked in. The trick that defines it is breaking rather than slicing the potatoes, so their starch thickens the broth into something rich and rounded.