Marmitako Recipe: The Authentic Basque Tuna Stew
Discover the rich history, flavors, and variations of Marmitako, the beloved Basque tuna stew. Learn how to cook this hearty dish and explore the vibrant world of Basque cuisine. Dive into a culinary adventure with our in-depth guide!
Ingredients
- 1 lb Fresh tuna, cut into chunks (450g)
- 2-3 tbsp Olive oil
- 1 Large onion chopped
- 2 Garlic cloves minced
- 2 Red bell peppers sliced
- 2 Green bell peppers sliced
- 4-5 Riped tomatoes peeled, seeded, and chopped (you can also use canned tomatoes)
- 2 Large potatoes peeled and cut into chunks
- ½ cup White wine
- 4 cup Fish or vegetable broth
- 1 Bay leaf
- ½ tsp Paprika
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
- Red pepper flakes (optional, for some heat)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chopped onion and sauté for a few minutes until it becomes translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the sliced red and green bell peppers and cook for about 5 minutes until they start to soften.
- Add the chopped tomatoes and cook for another 5 minutes, allowing them to break down and release their juices.
- Stir in the potatoes and cook for a few minutes, mixing them well with the other ingredients.
- Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
- Add the fish or vegetable broth, bay leaf, paprika, and season with salt and pepper to taste. If you like your Marmitako spicy, you can also add some red pepper flakes at this stage.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15-20 minutes or until the potatoes are tender.
- Gently add the tuna chunks to the pot, making sure they are submerged in the broth. Simmer for an additional 5-7 minutes or until the tuna is just cooked through. Be careful not to overcook the tuna as it can become tough.
- Taste and adjust the seasoning if needed.
- Remove the bay leaf and discard it.
- Serve the Marmitako hot, garnished with fresh chopped parsley. You can accompany it with crusty bread or a slice of rustic Basque country bread.