Things to know about Marmitako Recipe
It is just right that this special dish originated from the Basque Country. Why? That’s because the Basque Country is just right by the Bay of Biscay, which gives easy access to the best and freshest of seafood. And what is better than FRESH seafood, right?
Fun fact: The Basque Country, specifically the capital of Gipuzkoa, Donostia-San Sebastían is the gastronomic capital of Spain, and boasts several Michelin Starred restaurants around, be it in the city or up in the mountains. Donostia-San Sebastián is also the second city that holds the most Michelin Stars per capita in the world, just next to Japan. Long story short, you can never go wrong with food coming from this region. And if there comes a time that you do come across food from here that you don’t like, let us know!
This tuna and vegetable stew, or Marmitako as they call it, is just so good. It’s homey, hits the spot every time, and looks ordinary but it will never fail to surprise you with how delicious it is when all the flavors come together. It’s a one-pot dish, requires ingredients no more than 12, and patience (because you’ll get so eager to eat it straight off the pot!). So let’s get cooking, shall we?
Hearty Spanish Traditional Tuna and Vegetable Stew from the Basque Country. Authentic Recipe of Marmitako.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1000 grams (2.2 lb) Tuna The best quality
- 1000 grams (2.2 lb) Potato
- 3 pcs Green Bell Pepper
- 1 pc White Onion
- 5 cloves Garlic Peeled
- 1 tbsp Spanish Smoked Sweet Paprika Powder – Pimentón Dulce Powder
- 2 pcs Tomato Ripe/mature
- 10 grams (0.35 oz) Fresh Parsley For garnish
- Extra Virgin Olive Oil As needed
- Salt To taste
- 2 pcs Leek – Onion Leek
- 750 grams (1.65 lb) Tuna Skin, bones, and head
- 2 sprigs Fresh Parsley
- 1000 ml (33.81 floz) Water or as needed
- Salt To taste
- Chop the leeks and parley (stems included). Set aside for fish stock.
- Chop the onions, tomatoes, and bell peppers to medium dice (cube). Finely chop garlic. Set aside for Marmitako.
- Cut the tuna into large cubes. Set aside for Marmitako.
- Thoroughly clean the potatoes and peel. Slice into medium dices (cubes). In a stockpot, parboil/par-cook the potatoes for about 10 minutes. Drain and set aside for Marmitako.
- In a stockpot, add oil and sauté the leeks with the parsley. Add the fish head, bones, skin, and salt, and completely submerge in water. Boil for 25-30 minutes. Strain and set aside the stock when done.
- In a deep saucepot, add oil, onions, tomatoes, bell peppers, and garlic, and cook over medium heat until translucent and tender.
- Add the potatoes and cook for about 8-10 minutes or until it gives the potatoes some color.
- Add the paprika powder. Give it a good mix for another 2 minutes, just to incorporate the flavor.
- Add the fish stock and cook for about 18-20minutes. Add the large diced tuna, and cooked for another 3-5 minutes. Season with salt to adjust the flavor to your preference.
- When finished, let it rest for 10 minutes.
- Once ready, transfer to a serving dish or acazuela and garnish with chopped parsley. Serve and enjoy!
It is highly recommended to make your fish stock because fresh is always best! Also, all parts of the tuna and the wastage of ingredients will be avoided.
This dish goes perfectly with rice, or bread if you are looking to have something light. Pair it with a lovely glass of white wine.
— Specific Atributes of This Recipe:
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