Best 3 Marmitako Recipes

In the culinary realm of Spain's Basque Country, there exists a hearty and comforting dish called Marmitako. This traditional stew boasts a rich broth brimming with the flavors of fresh tuna, succulent potatoes, and an assortment of colorful bell peppers. The name "Marmitako" itself originates from the Basque word "marmita," meaning "cooking pot," hinting at the communal and convivial nature of this dish. Join us on a culinary journey as we unveil the secrets behind this Basque masterpiece and present two delectable variations: the classic Marmitako de Atún (Tuna Marmitako) and the innovative Marmitako de Bonito del Norte (Northern Bluefin Tuna Marmitako). Let's dive into the vibrant world of Basque cuisine and discover the essence of Marmitako.

Let's cook with our recipes!

MARMITAKO RECIPE

Marmitako Recipe image

The origins of this fish soup or stew come from the Basque fishing boats, where the appointed cook had to be original and feed everyone with the left overs and trimmings of the day's work. The name marmitako comes from the word 'marmita', a casserole dish used on the fish boats to be able to cook for hungry fishermen. The recipe has developed with time to become more refine but the basics of potatoes and bonito tuna are still there.

Provided by Javier De La Hormaza

Categories Basque Recipes, Recipes, Spanish Soups & Stews

Yield 4 people

Number Of Ingredients 16

Ingredients

500g fresh tuna
2 large red onions, finely chopped
2 green peppers, finely chopped
1 garlic clove, finely chopped
1 spring onion, finely chopped
2 tbsp of extra virgin olive oil
1kg of russet potatoes, peeled
3 pimientos choriceros soaked in hot water or 3 tsp of pimiento choricero puree
1 tbsp of chopped fresh flat leaf parsley
Salt
1/2kg of bones and skin from the tuna
1 large onion, finely chopped
2 sticks of celery, finely sliced
1 leek, finely sliced
6 button mushrooms, finely sliced
Few parsley stalks

Steps:

Remove the skin and bones from the tuna. Place these into a strainer and rinse to remove any scales or blood.
Make a fish stock by sweating gently with a drop of olive oil all the vegetables for 5 minutes, add the fish bones and cover with water. Bring to the boil, skim all impurities and simmer for twelve minutes, strain through a fine sieve and set aside.
Chop the red onion and green peppers finely, cut the potatoes into irregular 4cm chunks. The best way is to cut into the potato and then break it off with the knife as this helps release the starch which in turn will help thicken the stew.
Pour 2 tbsp of extra virgin olive oil into a large pot, heat slowly and add the red onion and green peppers, when the onion is soft add the potatoes and stir with a wooden spoon, cook slowly for 5 minutes to allow the potatoes to release their starch.
Place a fine strainer over the pot and pour the fish stock to cover the potatoes, if necessary add a little water. Bring to the boil and cook on a moderate heat moving the pot now and again for the potatoes to thicken the stew. Season with salt and add the pimiento choricero.
The potatoes should take about 15 minutes to cook at a slow heat. Cut the tuna into one 2cm chunks, once the potatoes are cooked add the fish and cook for about 2 or 3 minutes turn off the heat and put a lid on the pot and leave for 5 minutes to rest. Serve immediately.

MARMITAKO

Marmitako image

Provided by Food Network

Categories main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 dried sweet red peppers, (or substitute roasted red bell peppers)
3 tablespoons olive oil
2 onions, finely diced
2 green bell peppers, seeded and diced
4 cloves garlic, minced
1 tablespoon sweet paprika
2 tablespoons chopped fresh parsley
2 tablespoons brandy
1 1/2 pounds new potatoes, cut into 1/2-inch cubes
1 large carrot, peeled and cut into 1/2-inch cubes
1 leek, cleaned, white and light green part only, cut into 1/2-inch pieces
1/2 pound tomatoes, seeded and diced
5 cups fish stock
1/2 cup dry white wine
1 dried red chile pepper, such as ancho chile, halved and seeded
Salt and freshly ground black pepper
1 1/2 pounds tuna steak, cut into 1/2-inch cubes
12 thin slices bread, cut from a baguette, toasted

Steps:

If using dried peppers, remove the stem and seeds and soak in warm water for 1 hour, or until softened. Drain well, scrape off the flesh and discard skins. If using roasted peppers, remove the charred skin, stems and seeds, and chop. Set aside.
Heat the oil in a large casserole. Add the onions and bell peppers and saute until softened, about 5 minutes. Add the garlic and saute another minute to release the aromas. Cover the casserole tightly, reduce the heat to very low, and cook for 15 minutes.
Uncover the casserole and stir in the paprika and parsley. Increase the heat, add the brandy and flame it. When the flame dies down, stir in the potatoes, carrots, and leeks, and saute 1 to 2 minutes. Add the tomatoes and saute 2 more minutes. Pour in the stock and wine, and add the chile pepper, and reserved dried pepper flesh. Season with salt and pepper, increase the heat and bring mixture to a boil. Reduce heat and simmer until the potatoes are tender, about 30 minutes.
Discard the chile pepper halves. Add the tuna to the soup, adjust the seasonings and simmer 3 to 5 minutes. Cover casserole and let sit 5 minutes.
To serve, ladle warm soup into individual bowls, and float a piece of toasted bread on the top.

MARMITAKO (BASQUE FISH STEW)

Marmitako (Basque fish stew) image

This wonderful Basque fish stew has a name that translates as 'from the pot'. A traditional fisherman's meal, here made with bonito, but you can also use tuna.

Provided by Nieves Barragán

Categories Main course

Yield Serves 4-6

Number Of Ingredients 28

Ingredients

head and bones of the bonito (see below), or you can use hake or cod head and bones (you can get these from the fishmonger)
2 tbsp olive oil
1 leek, roughly chopped
1 carrot, roughly chopped
1 clove garlic, very finely chopped
1 onion, roughly chopped
1 bay leaf
1 tbsp olive oil
2 garlic cloves, crushed
1 onion, very finely chopped
1 large Italian red pepper (around 200g/7oz) very finely chopped
200g/7oz padron pepper, very finely chopped
1 red chilli, finely chopped with seeds removed
5-6 ripe plum tomatoes, grated, to make a sauce
2 dried choriceros peppers, soaked in water. Butterfly the peppers and scrape the paste from the inside with a spoon, leaving the skin (if you can't get the peppers you can buy the paste)
200ml/7fl oz Txakoli (a Basque wine), or other dry, slightly sparkling white wine
1kg/2lb 4oz potatoes, peeled, cut into chunks the same size as the fish
1 bay leaf
75ml/2½fl oz extra virgin olive oil
2kg/4lb 8oz bonito (if you can't get hold of one, use 1kg/2lb 4oz of fresh tuna) cut into large chunks
bunch of parsley, roughly chopped
150ml/5fl oz extra virgin olive oil
50ml/2fl oz Moscatel vinegar
1 shallot, very finely chopped
small bunch of chives, finely chopped
3 sweet Basque piquillo peppers (from a jar), cut into strips
2 heads of Little Gem, leaves only
salt and freshly ground black pepper

Steps:

For the fish stock, clean the gills of the fish, ensure that there is no blood whatsoever. Heat the olive oil in a large pan. Gently cook the vegetables, add the fish head and bones, 3 litres/5¼ pints of water and a bay leaf. Heat the stock so it is steaming, but do not boil, for 20 minutes. Pass through a sieve and set aside.
For the marmitako, in a large saucepan heat the olive oil. Gently fry the onion and garlic. When half softened, add the red pepper and cook for 2 minutes, then add the padron pepper. When everything is soft add the chilli and tomato sauce.
Cook out the acidity and water of the tomato so that it is almost like a paste. Add the choriceros paste and the wine. Cook off the alcohol for a few seconds and then add the potato chunks and season with salt and pepper. Pour in 200ml/7fl oz of the fish stock and add a bay leaf. It should take around 20 minutes for the potatoes to cook.
Meanwhile in a separate pan, heat until very hot, add 75ml/2½fl oz of olive oil and quickly flash fry the bonito (or tuna) to caramelise it on the outside but keep it raw in the middle.
Once the potatoes are cooked, add the fish to the stew, gently mix it in and take the pan off the heat. Put the lid on and leave it to stand for 10 minutes. After ten minutes give it a gentle shake. Mix the chopped parsley into the stew, drizzle with olive oil and serve.
For the baby gem salad, in a small bowl, mix the olive oil and vinegar until they emulsify, add the shallot and chives and season. Add the piquillo peppers and mix gently so that they don't break up.
To serve, place a few leaves on a plate and drizzle with the dressing. Place some more leaves on top and drizzle again and so on, so that the leaves remain crisp. Season with salt and pepper.
Serve the marmitako in bowls with the salad alongside.

Tips:

Choose firm, ripe potatoes; waxy varieties like Yukon Gold or Red Bliss hold their shape well in the stew.
Use a good quality olive oil for the best flavor.
Don't overcrowd the pot when searing the fish; cook it in batches if necessary.
Use a flavorful white wine for the stew; a dry Albariño or Sauvignon Blanc is a good choice.
Add the paprika and pimentón to the stew at the end of cooking to prevent them from burning.
Serve the marmitako with crusty bread or rice.

Conclusion:

Marmitako is a delicious and hearty Basque stew that is perfect for a cold winter day. It is made with fresh fish, potatoes, peppers, and tomatoes, and is simmered in a flavorful broth. The stew is easy to make and can be tailored to your own taste preferences. Whether you are a seafood lover or just looking for a new and exciting dish to try, marmitako is definitely worth a try.