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.
Approximate, per 1 bowl (~450g). Values vary by recipe and portion.
Ingredients
- ·600 g fresh bonito or albacore tuna, cut into large chunks
- ·800 g potatoes
- ·1 large onion, chopped
- ·1 green pepper, chopped
- ·1 red pepper, chopped
- ·3 garlic cloves, chopped
- ·2 tablespoons choricero pepper pulp (or 1 tablespoon sweet pimentón)
- ·1 ripe tomato, grated
- ·100 ml white wine
- ·1 litre fish stock
- ·60 ml olive oil
- ·Salt and pepper
Method
- 1
Heat the olive oil in a wide pot and gently soften the onion, peppers and garlic for about 12 minutes until sweet and collapsed.
- 2
Stir in the grated tomato and the choricero pulp and cook for a few minutes to concentrate the flavour.
- 3
Pour in the white wine, let it bubble and reduce for a minute or two to cook off the sharpness.
- 4
Break the potatoes into chunks by cutting partway in and snapping them off, so their ragged edges release starch into the stew.
- 5
Add the potatoes to the pot, pour in enough fish stock to just cover, and simmer for about 20 minutes until the potatoes are tender and the broth has thickened.
- 6
Season the tuna and lay the chunks on top, then turn off the heat and let the residual warmth cook the fish through for 4 to 5 minutes so it stays moist.
- 7
Gently stir once, taste for salt, and let the stew rest for a few minutes.
- 8
Serve hot in deep bowls, careful not to overcook the tuna, which should be just set and tender.