Basque Tuna and Potato Stew

Be the first to rate

(No Ratings Yet)

Loading...

Marmitako is a hearty one-pot stew born aboard Basque fishing boats in the Bay of Biscay, where fresh tuna is gently simmered with potatoes, peppers, and tomato into a deeply savory meal. The name comes from the Basque word for the lidded pot sailors cooked in, and the stew remains a cornerstone of northern Spanish coastal cooking. Crusty bread and a chilled Txakoli are all you need to round it out.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 17 gFat
• 3 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 8 gSugar
• 36 gProtein
• 640 mgSodium
• 1150 mgPotassium
• 85 mgCalcium
• 3.5 mgIron
• 48 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the stew base

• 1/4 cup extra-virgin olive oil
• 2 large yellow onions, finely diced
• 2 green Italian frying peppers (or 1 green bell pepper), diced
• 4 garlic cloves, minced
• 1 dried ñora pepper, soaked and minced (or 1 tsp Espelette pepper)
• 1 cup crushed ripe tomatoes (or 2 grated fresh tomatoes)
• 1/2 cup dry white wine
• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 3 cups warm fish stock or water
• 1 bay leaf
• 1 1/2 tsp sea salt, plus more to taste

For the tuna and finishing

• 1 1/2 lbs sushi-grade yellowfin or albacore tuna, cut into 1 1/2-inch chunks
• 1/2 tsp Espelette or sweet paprika
• 1/4 cup chopped flat-leaf parsley
• Crusty bread, to serve

Directions

1. Heat the olive oil in a heavy 5-quart pot or Dutch oven over medium-low heat. Add the onions and a pinch of salt and cook gently for 8 to 10 minutes until translucent and soft, stirring often.
2. Stir in the green peppers and cook another 6 minutes until they soften. Add the garlic, soaked ñora pepper, and bay leaf, and cook for 1 minute until fragrant, being careful not to brown the garlic.
3. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes, then add the crushed tomatoes and cook 5 minutes more to concentrate the flavor.
4. Add the potatoes and pour in the fish stock or water so it just covers the potatoes by about half an inch. Bring to a gentle boil, reduce to a steady simmer, and cook uncovered for 15 to 18 minutes until the potatoes are nearly tender and the broth has thickened slightly.
5. While the potatoes finish, pat the tuna chunks dry and season them with salt, Espelette pepper, and a drizzle of olive oil. Let them come to room temperature while you wait.
6. Nestle the tuna pieces into the stew, submerging them halfway. Simmer very gently for 4 to 6 minutes, turning once, until the tuna is just opaque on the outside but still slightly rosy inside. Avoid stirring vigorously so the fish stays intact.
7. Remove the pot from the heat, cover, and rest for 5 minutes so the broth finishes thickening around the potatoes and the tuna cooks through gently. Taste and adjust salt.
8. Ladle into warm shallow bowls, scatter the parsley over the top, and serve immediately with thick slices of crusty bread to soak up the rich tomato-potato broth.

Cook’s Notes

• Use the freshest sushi-grade tuna you can find; bonito (skipjack) is the most traditional choice and turns especially silky in the broth.
• Resist the urge to fully submerge or stir the tuna once it goes in – a gentle nestle keeps the pieces whole and tender.
• If you cannot find ñora peppers, substitute a soaked dried ancho or a teaspoon of smoked paprika for a different but still authentic character.
• Letting the stew rest off the heat is non-negotiable: the potatoes soak up the broth and the tuna finishes cooking gently without turning rubbery.
• Serve with a chilled glass of Txakoli or any crisp, dry white wine to balance the richness of the stew.

You might also like

European

Basque Salt Cod in Garlic and Chili Oil Emulsion

European

Spanish Valencian Seafood Noodle Skillet

Desserts

Spanish Fried Doughnuts

European

Alicante-Style Hearty Legume Stew