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Marmitako — Basque Tuna and Potato Stew
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Source: https://recipheon.com/en/recipes/main-dishes/marmitako-basque-tuna-and-potato-stew
About this recipe
Marmitako is a Basque stew of tuna, potatoes, and peppers, thickened with starch released by the potatoes. Use a raw fillet, fresh or fully thawed in the refrigerator, not canned fish. Partially cut and broken potato pieces have rough edges that break down slightly as they cook, giving the broth body without flour. Choricero pepper pulp enriches the tomato base, and the tuna goes into the pot only when the potatoes are completely tender. This keeps the fish cooking time short and the chunks intact. After a brief rest, serve the stew hot as four main-course portions.
Ingredients
Tuna and Potato Stew
600 g raw tuna fillet without skin or bones, edible weight, fresh or fully thawed in the refrigerator, not canned
800 g raw type B potatoes, peeled weight
200 g onion, peeled weight
150 g green bell pepper, weight without the stem, seeds, or white membranes
2 cloves garlic, about 6 g after peeling
400 g canned chopped peeled tomatoes with all their juice
20 g prepared choricero pepper pulp from a jar, including its liquid, not drained
50 ml extra virgin olive oil
700 ml water for the stew, all retained in the dish
8 g salt, divided: 6 g for the base and 2 g for the fish
Steps
Finely chop the onion, cut the green bell pepper into small pieces, and chop the garlic separately. Heat all the olive oil in a wide, heavy-bottomed pot of about 4–5 l over medium-low heat, then cook the onion and pepper for 10–12 minutes, stirring occasionally, until softened but not deeply browned. Toward the end, add the garlic and cook for about 1 more minute. While the vegetables soften, prepare the potatoes as described in the next step; leave the tuna in the refrigerator for now.
Divide the peeled potatoes into irregular pieces about 3 cm across. Instead of cutting each piece all the way through, make a partial cut with a knife, then break it off with a gentle movement of the blade. The rough surface helps release starch to thicken the broth; do not rinse the pieces once cut.
AI-generated Add the tomatoes with all their juice and the choricero pepper pulp to the softened vegetables. Cook over medium-low heat for 5–7 minutes, stirring, until the tomatoes break down a little and the base thickens. Add the potatoes, stir them into the vegetables, then pour in all 700 ml water and add 6 g salt. Bring to a gentle boil.
Reduce the heat and cook with the lid partly open for 25–30 minutes from when the mixture comes to a boil, maintaining a gentle simmer. The potatoes should be completely tender and yield easily to a fork, with their rough edges breaking down slightly to give the broth body. Gently move the pot occasionally so the pieces do not stick to the bottom. If the potatoes need more time, cook them longer and add the fish only once they have softened.
AI-generated Take the tuna out of the refrigerator, pat it dry, and cut it into pieces about 2.5 cm across, then season with the remaining 2 g salt. Add the fish to the hot stew and gently submerge the pieces in the broth. Cook over low heat for 5–7 minutes at a very gentle simmer, without vigorous stirring. The fish should be cooked throughout and flake easily, with no raw center; cook a little longer if needed, but stop heating as soon as the fish is fully cooked.
AI-generated Take the pot off the heat, cover, and let rest for about 5–10 minutes. Gently move the pot to distribute the broth among the pieces, then divide the stew into four main-course portions. Serve hot, with intact tuna chunks, tender potatoes, and lightly thickened broth.
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