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Marmitako
Basque Tuna Stew
A hearty and flavorful Basque tuna stew, traditionally prepared by fishermen along the Cantabrian coast. This one-pot meal features tender chunks of fresh tuna braised with potatoes, sweet peppers, and a rich tomato-based sauce.
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- 600 g Fresh tuna loin(Skinless and boneless, cut into 2.5 cm (1 inch) cubes. Use firm, sushi-grade tuna if possible.)
- 800 g Waxy potatoes(Such as Yukon Gold or red potatoes, peeled and cut into irregular 3-4 cm (1.5 inch) chunks. Breaking some by hand will release starch and thicken the stew.)
- 1 Yellow onion(Large, finely chopped.)
- 1 Green bell pepper(Seeded and finely chopped.)
- 3 tbsp Choricero pepper paste(Alternatively, rehydrate 2 dried choricero peppers: remove stems and seeds, soak in hot water for 30 mins, then scrape out the pulp.)
- 2 Ripe tomatoes(Medium-sized, grated or finely chopped. Discard skins.)
- 100 ml Dry white wine(Such as Albariño or Verdejo.)
- 500 ml Fish stock(Good quality, low-sodium.)
- 3 tbsp Olive oil
- 2 cloves Garlic(Minced.)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper(Freshly ground.)
- 2 tbsp Fresh parsley(Chopped, for garnish.)
ðšâð³ äœãæ¹
- 1
Prepare the sofrito: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (180°C / 350°F). Add the chopped onion and green pepper. Sauté, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
â±ïž 10 minutes - 2
Add the grated tomatoes and choricero pepper paste to the pot. Cook, stirring frequently, until the mixture darkens slightly and the moisture has evaporated, about 5-7 minutes. This concentrates the flavors.
â±ïž 7 minutes - 3
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let it bubble and reduce by half, about 2-3 minutes.
â±ïž 3 minutes - 4
Add the prepared potatoes (including any hand-broken pieces), fish stock, and bay leaf. Season with salt and freshly ground black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook gently until the potatoes are fork-tender but not mushy, about 20-25 minutes.
â±ïž 25 minutes - 5
Gently add the tuna cubes to the simmering stew. Stir carefully to distribute them. Cook uncovered for just 4-6 minutes, or until the tuna is opaque and cooked through. Avoid overcooking, as the tuna will become dry.
â±ïž 6 minutes - 6
Remove the pot from the heat. Let the marmitako rest for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Discard the bay leaf. Taste and adjust seasoning if necessary.
â±ïž 5 minutes - 7
Ladle the marmitako into shallow bowls. Garnish generously with fresh chopped parsley. Serve hot, traditionally with crusty bread for soaking up the delicious sauce.
ð¡ ããã®ã³ã
- âBreaking some of the potatoes by hand as you add them to the pot will release their starch, naturally thickening the stew and creating a creamier broth.
- âBe very careful not to overcook the tuna. It should be just cooked through and still moist. The residual heat will continue to cook it slightly after removing from the stove.
- âFor an authentic flavor, use fresh bonito tuna when in season. Otherwise, any firm, fresh tuna loin will work well.
- âChoricero peppers are key to the authentic flavor. If you can't find them, a mix of sweet paprika (pimentón dulce) and a pinch of cayenne can be substituted, though the texture will differ.
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- Substitute salt cod (bacalao) for tuna for a different, equally traditional flavor profile. Ensure the cod is desalted properly before use.
- Add a pinch of chili flakes or a small chopped chili pepper along with the onions and peppers for a touch of heat.
- Include other vegetables like peas or diced carrots in Step 4 for added color and texture.