Spanish cuisine · Soups & Stews

Marmitako

Basque tuna and potato stew – hearty fishermen's cooking from the north.

Ingredients · for 4 servings

• 600 g fresh tuna
• 800 g potatoes
• 1 onion
• 1 green bell pepper
• 2 tomatoes
• 2 garlic cloves
• 1 tsp paprika
• 1 dried choricero pepper (or pepper paste)
• 800 ml fish stock

Instructions

1. Finely dice the onion, green pepper and garlic and sweat in olive oil over medium heat for 5 min until translucent.
2. Add the diced tomatoes and paprika and roast for 3 min.
3. Peel the potatoes and BREAK into pieces (don't cut – the rough edges make the stock creamy), add and fill up with the fish stock and choricero pepper.
4. Simmer at gentle heat for about 20 min until the potatoes are soft.
5. Cut the tuna into large cubes, season with salt and add; poach for only 3–4 min so it doesn't dry out.
6. Season to taste and serve right out of the pot.