Marmitako is a Basque tuna and potato stew from the Cantabrian coast of northern Spain. The name refers to the marmita, the cooking pot in which Basque fishermen prepared the stew aboard tuna boats. The dish is built from humble ingredients: potatoes, onion, peppers, tomato and fresh tuna.
Two techniques define the dish. First, the potatoes are cracked rather than sliced: the knife is pushed partway into the potato and twisted so it breaks into rough chunks, releasing starch that thickens the broth. Second, the tuna is stirred in only at the end, off the heat, so it cooks gently in the residual warmth and stays moist. Traditionally the fish is bonito del norte (a type of albacore); in the United States, fresh albacore or yellowfin tuna works well.
Paprika or pulp from dried choricero peppers gives the stew its red color and mild, sweet flavor. For a Portuguese counterpart built on tuna, onion and tomato, see Atum de Cebolada (recipe on the site); for another Spanish one-pot dish, see Pisto Manchego (recipe on the site).
Marmitako Recipe
Ingredients
- For the stew:
- ¼ cup extra-virgin olive oil
- 1 large yellow onion, diced
- 1 green bell pepper (or 2 Italian frying peppers), diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tablespoon sweet Spanish paprika (pimentón dulce), or 1 tablespoon choricero pepper paste
- 1 cup crushed tomatoes
- ½ cup dry white wine
- 2 pounds Yukon Gold potatoes, peeled
- 4 cups fish stock or water
- 1 bay leaf
- 1½ teaspoons salt
- For the tuna:
- 1½ pounds fresh albacore or yellowfin tuna, skinless, cut into 1-inch cubes
- ½ teaspoon salt
- 2 tablespoons chopped fresh parsley, to finish
Instructions
- Toss the tuna cubes with ½ teaspoon salt and refrigerate until needed.
- Heat the olive oil in a Dutch oven over medium-low heat. Cook the onion and both peppers for about 15 minutes, until very soft and sweet but not browned. Add the garlic and cook 1 minute.
- Stir in the paprika for 15 seconds (it scorches quickly), then add the crushed tomatoes. Cook 8 minutes until thickened, then add the wine and simmer 3 minutes.
- Crack the potatoes: insert a paring knife about halfway into each potato and twist to break off 1½-inch chunks. Add them to the pot with the bay leaf, stock and 1½ teaspoons salt. The liquid should just cover the potatoes.
- Bring to a simmer, cover and cook 20 to 25 minutes until the potatoes are tender and the broth has thickened slightly.
- Remove from the heat and discard the bay leaf. Stir in the tuna, cover and let stand 10 minutes. The fish is done when opaque on the outside; it will continue to firm as it sits.
- Taste for salt, sprinkle with parsley and serve in wide bowls with crusty bread.
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