We are heading to the Basque Country, where among its culinary icons sits marmitako, the famous fisherman’s stew.
Traditionally the dish was cooked by fishermen when they were out at sea. The name marmitako comes from the marmita, the metal pot the dish was made in.
What makes it so good?
The dish is beautifully simple. Its base is a sofrito (sauté) of onions, garlic, and peppers, to which potatoes and fish stock or water are added. The tuna or bonito goes in right at the end, just long enough to cook through.
Marmitako recipe
Preparation time: 15 minutes
Cooking time: 40 minutes
- 30 ml olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt, to taste
- 1 green pepper, diced
- 2 tbsp homemade fried tomato sauce
- 1 tbsp choricero (dried red pepper) paste
- 1 cayenne pepper
- 1 bay leaf
- 1 tsp paprika
- 100 ml white wine
- 400 g potatoes, peeled and chopped
- 700 ml water or fish stock
- 400 g fresh tuna or bonito, cleaned and cubed
- Fresh parsley, for serving
Method
- Heat the olive oil and gently fry the onion and garlic until soft.
- Add the green pepper and cook for a few minutes.
- Stir in the tomato sauce, choricero pepper paste, cayenne, and bay leaf.
- Add the paprika, pour in the white wine, and let it bubble away for a bit.
- Chuck in the potatoes, then add the water and a pinch of salt. Simmer until the potatoes are tender.
- Add the fish, cook for 2 minutes, then remove from the heat and let it sit for 5 minutes.
- Sprinkle with parsley and serve immediately.
Forget fine dining, this is food that laughs in the face of tasting menus. Marmitako is hearty, comforting, and combines all the flavour of the Cantabrian Sea in one pot.
