Marmitako is a traditional Basque fish stew, with all the flavours of the region – land, valley and sea, and generally prepared in an earthenware pot, and baked. We are slow-cooking it on top of the stove.
- 1 kg fresh tuna, cut into 2 cm dice
- 1 kg potatoes, cut into 2 cm dice
- 800 g tomatoes, chopped small
- 600 ml fish broth
- 400 g onions, sliced thin
- 5 pimientos / red peppers, cut in strips
- 200 ml white wine
- 60 ml olive oil
- 6 garlic cloves, minced
- 2 tbsp fresh green herbs (lovage, marjoram, parsley, thyme), chopped small
- 30 g smoked sweet paprika
- 1 tsp salt
- 2 bay leaves
- Dried marjoram, large pinch
Sauté onion in the olive oil in a large heavy-based pot over medium heat for 10 minutes, add garlic, fry for three minutes. Add peppers and tomatoes, increase heat and reduce for five minutes until the mixture starts to stick to the bottom of the pot. Add tuna and salt. Brown the fish, then pour in the stock and wine. Cook for five minutes, add potatoes, paprika, bay leaves and dried marjoram, bring to a low boil. Reduce heat and simmer until the potatoes are cooked, about 30 minutes. Add herbs.