Marmitako (Basque Tuna and Potato Stew)
This hearty Basque stew combines fresh tuna with tender potatoes, sweet peppers, and a rich tomato base. It's a comforting and flavorful one-pot meal, perfect for a satisfying dinner.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 1 pcsgreen bell pepper, chopped
- 1 pcsred bell pepper, chopped
- 3 clovegarlic, minced
- 400 gcanned diced tomatoes, undrained
- 600 gpotatoes, peeled and roughly chopped into 1-inch (2.5 cm) pieces
- 700 mlfish broth
- 1 tsppaprika
- 1 pcsbay leaf
- 500 gfresh tuna fillet, cut into 1.5-inch (3.8 cm) cubes
- 1 pinchsalt, to taste
- 1 pinchblack pepper, to taste
garnish
- 2 tbspfresh parsley, chopped
Equipment
large pot · cutting board · knife
The method
Step by step
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the yellow onion, green bell pepper, and red bell pepper to the pot and sauté for 8-10 minutes until softened.
About 9 min
- 3
Stir in the garlic and cook for another 1 minute until fragrant.
About 1 min
- 4
Add the canned diced tomatoes, potatoes, fish broth, paprika, and bay leaf to the pot.
About 2 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
About 18 min
Cook’s note: Ensure the potatoes are fully cooked but not mushy.
- 6
Gently add the fresh tuna fillet cubes to the stew.
About 1 min
- 7
Cook for 3-5 minutes, or until the tuna is just cooked through and flaky.
About 4 min
Cook’s note: Be careful not to overcook the tuna, as it can become dry.
- 8
Remove the bay leaf and season the stew with salt and black pepper to taste.
About 1 min
- 9
Ladle the marmitako into bowls and garnish with fresh parsley before serving.
Cook’s note: Serve immediately for the best flavor.
Keep it good
Store leftover marmitako in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, adding a splash of broth or water if needed.
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