Marmitako Recipe: A Basque Tuna Stew
Marmitako is a glorious Basque fish stew that combines fresh tuna with potatoes, peppers and tomatoes in a wonderful smoked paprika and sherry-loaded broth, and it is a stunningly simple and delicious meal!
Servings 2 Servings
Calories 625kcal
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.
Nutrition
Serving: 1 | Calories: 625kcal | Carbohydrates: 42g | Protein: 71g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 97mg | Sodium: 859mg | Fiber: 6g | Sugar: 8g
