Marmitako is a fresh tuna stew or soup from the Basque region of Spain, my version contains potatoes, green pepper and a splash of sherry.
This delightful stew is a perfect lighter dish for spring or summer. It's easy to cook and will take just under an hour to prepare and cook.
Basque Fresh Tuna Stew or Soup
Stews and soups have a great affinity with colder winter days, but there are a few lighter options that work all year round.
Recipes like my summer garden vegetable soup, chorizo and butter bean stew and Thai red curry vegetable soup are all perfect on warmer days.
But I think my latest offering may be my favourite! Marmitako is a fresh Tuna stew or soup from the Basque region of Spain, and it is outstanding.
Potatoes, onions, tomatoes and green peppers are simmered in a fish broth flavoured with smoked paprika.
The fresh tuna is thrown in right at the end, and it cooks in the residual heat from the pan.
It's not a quick dish, it takes around an hour to make, but it is eye-wateringly simple, and it tastes divine!
Frequently Asked Questions
Does the type of potato really matter?
Yes, and no, you can make this with any type of potato, and I believe that it is traditionally made with a medium floury potato.
I prefer to make this with new potatoes, I just prefer the texture. They also have a lot more leeway and will not break down in the broth if you leave them too long.
Do I have to use fish stock?
This dish is much better made with fish stock.
However, if you don't plan on using it often, then a good quality vegetable stock will work ok.
Do I have to use sherry?
No, this recipe is often made with a white wine rather than sherry, but I prefer the rounder flavour of a dry sherry.
If you want to avoid alcohol, go straight in with the stock and add a splash of acidity. I would use sherry or white wine vinegar, but a little lemon juice would also work.
Can I add some spice?
Yes, it is not unusual to find a little chilli heat added to this recipe. Traditionally choricero paste, which is a very mildly spicy pepper paste.
You could add a sprinkle of chilli flakes, but I like the clean flavours of this dish without chilli heat.
Can I make this in advance?
Yes, but I would not reheat the tuna because it benefits from very light cooking!
If you want to make this in advance, prepare the broth base; it will store in the fridge for 2-3 days. Once the base is reheated, add the tuna and let it sit for 5 minutes before serving.
Serving Suggestions
All this marmitako recipe needs as a side is a big hunk of bread to dip into that beautiful paprika rich broth.
I don't enjoy baking; as a result, I pick up whatever I fancy from the supermarket.
If you want to have a go at baking something that would be perfect, how about this Spanish pan de cristal recipe?
The wide-open crumb would be fantastic at soaking up the broth from this superb tuna stew!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 17cm or 7" saucepan.
- 20cm or 10" saucepan.
- Slotted spoon and serving spoons.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Marmitako Recipe: A Basque Tuna Stew
Ingredients
- 750 ml Fish Stock 3 Cups
- 1 Medium Tomato 125g
- 1 Small Onion 100g
- 1 Small Green Pepper
- 2 Garlic Cloves
- 2 tablespoon Olive Oil
- 250 g New Potatoes 1½ Cups
- 2 teaspoon Smoked Paprika
- 1 Sprig of Fresh Thyme
- 1 Bay Leaf
- 125 ml Dry Sherry ½ Cup
- 350-400 g Fresh Tuna 12-14oz
Instructions
- Heat the fish stock in a medium (7" or 18cm) saucepan, and when it is simmering, cut a small cross through the skin of the tomato and add it to the stock for two minutes, then remove it from the stock and set aside. You can also remove the stock from the heat.
- Cut the onion in half, peel it and then cut it into a 5mm (¼") dice.
- Remove the stem and seeds from the green pepper and cut it into a 1cm (just under ½") dice.
- Heat a 20cm saucepan over a medium heat, and when it is hot, add the olive oil, followed by the onion and green pepper and cook for 7-8 minutes or until the onions are translucent. You do not want to add any colour to the onions, so if they start to become golden, reduce the heat a little.
- Peel and finely chop the garlic cloves.
- Cut the potatoes into 1½cm (just over ½") cubes.
- Throw the potatoes and garlic into the pan and cook for 2 minutes, stirring regularly.
- Remove the pan from the heat and stir in the smoked paprika.
- Return the pan to a medium-high heat and immediately add the sherry, bay leaf and the sprig of thyme. Stir and cook for 2-3 minutes.
- Peel the skin from the tomato you prepared in step 1, roughly chop it and add it to the pan with the vegetables, then pour over the fish stock, have a taste and add salt as required. Stir, bring to a simmer, reduce the heat to low and cook for 25-30 minutes or until the potatoes are cooked through.
- Whilst the broth is cooking, cut the tuna into 2cm (¾") cubes, and once the potatoes are tender, gently stir through the tuna.Return the lid and remove the pan from the heat and allow the fish to cook in the residual heat for 5 minutes, then serve immediately.