Best 3 Marmitako Basque Fish Stew Recipes

MARMITAKO RECIPE

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 - BASQUE TUNA STEW RECIPE

Steps:

• Begin by cutting all the vegetables first, finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper, finely dice 1/2 of a green bell pepper and cut 1 large yukon gold potato into small cubes
• Heat a large stock pot with a medium heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic, mix with the oil and cook for about 4 minutes, then add the diced bell peppers, mix and cook for another 5 minutes, then add the cubed potatoes, mix and cook for another 2 minutes, then add 1 cup of diced tomatoes, season everything with a generous pinch of sea salt, freshly cracked black pepper, 1/2 teaspoon of dried thyme and 1/2 teaspoon of smoked paprika, mix everything together and cook for 2 minutes
• Turn the fire up to a HIGH heat and add 1/2 cup of white wine, about 4 minutes after adding the white wine add 2 1/2 cups of fish broth, once it comes to a boil, place a lid on top and lower the fire to a LOW heat
• While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into 1/2 inch cubes
• After leaving the stew to simmer for 20-25 minutes, add the cubed tuna to the stock pot, mix it with the rest of the ingredients, place the lid back on top and cook for another 10 minutes
• Transfer the tuna stew into 2 shallow bowls and garnish each one with fresh parsley
• Enjoy!

MARMITAKO - BASQUE FISH STEW

Steps:

• Start by peeling the potatoes and slicing them roughly. Then peel and thinly slice both the onion and the garlic. Pour the oil into a saucepan and let it warm on the hob until it starts to smoke. Then add the potatoes, the onion and the garlic and let these cook for about 5 minutes, turning occasionaly.
• Next add the bay leaves, the cayenne pepper, and finally a tsp of sweet paprika. Be careful at this point, you need to get the paprika coated in the oil without burning it - to do this successfully stir non-stop for between 20 to 30 seconds then immediately add the water, until the potato mixture is covered. Remove the cayenne pepper, and let the stew boil for 20 minutes.
• Meanwhile, prepare the tomatoes and the fish. To easily peel the tomatoes, scald them (cover for half a minute with boiling water) and then remove the skin. Chop the tomatoes roughly and purée them using a fork. Next, cut the fish into small cubes, carefully removing any remaining bones.
• When the 20 minutes are up (this time really depends on the type of potatoes) add the tomato purée and leave the dish simmering on the hob for a further 7 minutes. Then add the tuna, and cook it for just 5 to 7 minutes more - you really have to be careful not to overcook the fish or it won't be tender. Sprinkle with the chopped parsley and serve in bowls.