Marmitako (Basque Tuna Stew)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 10 minutes
2. 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.

   ⏱️ 7 minutes
3. 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.

   ⏱️ 3 minutes
4. 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.

   ⏱️ 25 minutes
5. 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.

   ⏱️ 6 minutes
6. 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.

   ⏱️ 5 minutes
7. 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.

💡 Pro Tips

• ✓Breaking 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.
• ✓Be 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.
• ✓For an authentic flavor, use fresh bonito tuna when in season. Otherwise, any firm, fresh tuna loin will work well.
• ✓Choricero 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving