Marmitako (Basque Tuna and Potato Stew)
In short: Chunks of fresh tuna cooked gently in a pepper and tomato stew with potatoes, the Basque fishermen's one-pot dish built on a smoky paprika base. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Marmitako is a Basque fishermen's stew, named after the marmita, the pot it was cooked in on board tuna boats. Potatoes, peppers, tomato and paprika make a thick base, and cubes of fresh tuna go in right at the end, so they stay tender and just cooked. It is a late-summer dish, when tuna is in the Bay of Biscay. Make it with the best fish you can get.
Instructions
- Heat the oil in a wide casserole over medium-low heat. Cook the onion and both peppers for 15 minutes, until very soft and sweet. Add the garlic for 1 minute.
- Stir in the paprika for 10 seconds, then add the tomatoes. Cook for 8 minutes until the mixture is thick and dark.
- Cut a small notch into each potato and snap it into rough 3 cm (1 in) chunks rather than slicing. The torn edges release starch that thickens the stew.
- Add the potatoes and bay leaf to the pot and stir for 2 minutes. Pour in the hot stock, bring to a boil, then simmer 20 to 25 minutes, until the potatoes are tender and the broth has thickened.
- Season the tuna with the salt. Turn off the heat, stir in the tuna and parsley, cover and leave for 8 minutes. The fish should be cooked outside and faintly rosy in the center.
- Ladle into bowls and serve with crusty bread.
Tips
- If you prefer fully cooked tuna (63°C / 145°F), return the pot to low heat for another 3 minutes before serving.
- Albacore, yellowfin or bonito all work, and good frozen tuna steaks are fine once thawed. Avoid delicate white fish, which breaks up in the stew.
Questions and answers
Is marmitako spicy?
No. Smoked paprika and sweet peppers add depth, not heat. Drop in a dried guindilla pepper with the tomatoes if you would like a little fire.
Can I make marmitako ahead of time?
Make the potato and pepper base up to 2 days ahead, then reheat it and add the fresh tuna just before serving. Reheated tuna turns dry and firm.
Why do you break the potatoes instead of cutting them?
Snapping the potato leaves rough, starchy surfaces that dissolve slightly into the broth and thicken it, which a knife cut does not do.
How long does it take to make Marmitako (Basque Tuna and Potato Stew)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Marmitako (Basque Tuna and Potato Stew)?
About 480 kcal per serving, with 47 g of protein, 38 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 47 g |
| Carbohydrates | 38 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
