📝 About This Recipe
Hailing from the rugged Bay of Biscay, Marmitako is the quintessential Basque fisherman's stew, traditionally prepared on tuna boats at sea. This soul-warming dish marries succulent chunks of fresh Bonito or Albacore tuna with buttery potatoes in a rich, silken broth infused with smoky Choricero peppers. It is a masterpiece of rustic simplicity, celebrating the harmony between the mountains and the sea that defines northern Spanish gastronomy.
🥗 Ingredients
The Fresh Catch
- 1.5 lbs Fresh Tuna (Albacore or Bonito del Norte) (cut into 1-inch cubes, at room temperature)
- 4 cups Homemade Fish Stock (hot; use quality store-bought if necessary)
The Sofrito Base
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (finely diced)
- 3 pieces Garlic Cloves (minced)
- 3 pieces Dry Choricero Peppers (rehydrated and flesh scraped out (or 2 tbsp paste))
- 1 teaspoon Sweet Spanish Pimentón (Paprika) (de la Vera variety for smokiness)
- 1/2 cup Tomato Purée (freshly grated tomato is best)
The Body and Seasoning
- 2 lbs Yukon Gold Potatoes (peeled and 'cracked' into bite-sized chunks)
- 1/2 cup Dry White Wine (Chacolí or Albariño) (crisp and acidic)
- to taste Kosher Salt
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped for garnish)
- 1 piece Dried Bay Leaf
👨🍳 Instructions
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1
Prepare the Choricero peppers by soaking them in hot water for 20 minutes. Once soft, scrape the inner flesh with a spoon and set the paste aside; discard the skins and seeds.
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2
In a heavy-bottomed Dutch oven or traditional clay cazuela, heat the olive oil over medium-low heat. Add the onion and green pepper with a pinch of salt.
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3
Sauté the vegetables slowly for about 12-15 minutes until they are soft and translucent, but not browned. This 'poaching' in oil builds the flavor base.
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4
Stir in the minced garlic and cook for 2 minutes until fragrant. Add the tomato purée and the Choricero pepper paste, stirring frequently for 5 minutes until the mixture darkens and thickens.
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5
Add the Pimentón (paprika) and stir for only 30 seconds to avoid burning, then immediately pour in the white wine to deglaze the pan.
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6
Prepare the potatoes using the 'cascar' technique: insert the knife partway and then twist to snap off a chunk. This rough surface releases starch to naturally thicken the stew.
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7
Add the potato chunks and the bay leaf to the pot. Stir well to coat every piece of potato in the vibrant red sofrito base.
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8
Pour in the hot fish stock until the potatoes are just covered. Bring to a gentle boil, then reduce the heat to a low simmer.
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9
Cover and simmer for 25-30 minutes. The potatoes are ready when they are tender enough to be pierced easily with a fork.
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10
Season the raw tuna cubes lightly with salt. Once the potatoes are cooked, turn off the heat entirely.
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11
Gently fold the tuna cubes into the hot stew. Cover the pot and let it sit for 3-5 minutes. The residual heat will cook the tuna perfectly, keeping it moist and tender.
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12
Remove the bay leaf, taste for seasoning, and adjust salt if necessary. Garnish generously with fresh parsley and serve immediately.
💡 Chef's Tips
The 'cracking' (cascar) of the potatoes is vital; never clean-cut them with a knife or the broth will remain thin and watery. Do not boil the tuna! Boiling makes the fish tough and dry; the residual heat method ensures a melt-in-your-mouth texture. If you cannot find Choricero peppers, a mix of Ancho chili paste and smoked paprika is a decent, though less authentic, substitute. Use a high-quality fish stock made from white fish bones and shrimp shells to provide a deep oceanic backbone to the dish. Like many stews, Marmitako tastes even better the next day, though the tuna is best when served just-cooked.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or traditional Spanish barra bread to soak up the sauce. Pair with a glass of chilled Txakoli, a slightly sparkling, dry white wine from the Basque Country. A simple side salad of crisp butter lettuce and white onions with a sharp vinaigrette provides a nice contrast. Finish the meal with a light dessert like Gâteau Basque or a simple plate of Manchego cheese and quince paste. Serve in warmed shallow bowls to maintain the temperature of the delicate broth.