Marmitako recipe

Marmitako (Basque tuna stew)

This recipe was published many years ago in the great Spanish blog Ondakin. It’s a family recipe (from the blog’s author’s mother) so I follow it without changing a comma. It’s a nice summer dish for cooler climates or even hotter ones if you don’t mind sweat running down your forehead.

Ingredients

  • 1/2 kilo of tuna
  • 1/2 kilo floury potatoes, cut into chunks
  • 2 carrots, sliced
  • 1 Italian green pepper, sliced
  • 1 choricero pepper (or any sweet non-smoked dried chilli)
  • 2 medium oniones, finely diced
  • 1 garlic clove, chopped
  • 2 ripe tomatoes
  • 1/2 cup white wine
  • Parsley
  1. Cover the choricero pepper or dried chili with boiling water and let it soften.
  2. Gently cook the onions in olive oil until traslucent. Then add carrots, peppers and garlic.
  3. Keep cooking for a couple of minutes and add peeled, seeded and choped tomatoes and white wine. Cook until the alcohol evaporates.
  4. With a rounded knife scrap the flesh of the chorizero pepper and mash into a pulp. Add to the pot.
  5. Add potatoes. The best way to make chunks is with a fork, sticking a fork in it and twisting it until a piece breaks apart. The potatoes will thicken the sauce better than clean cut with a knife.
  6. Add water and cook for half an hour, until the broth is slightly thickened.
  7. Add tuna, cover, and cook for 5 minutes over low heat. Do not overcook or you risk drying out the fish.