Marmitako (Basque Tuna and Potato Stew)

A Basque fisherman's stew of potatoes, peppers and tender fresh tuna.

TIME BREAKDOWN
Prep: 20 min
Cook: 40 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 4 cloves garlic, crushed
  • 2 tbsp tomato purée
  • 1 tsp sweet smoked paprika
  • 100ml dry white wine
  • 800ml hot fish stock (2 stock cubes)
  • 600g waxy potatoes, peeled and torn or cut into 3cm chunks
  • 500g fresh tuna steak, cut into 3cm cubes
  • 2 tbsp chopped fresh flat-leaf parsley
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large, lidded pot over a medium heat and cook the onion and peppers for 10 minutes. Add the garlic, tomato purée and paprika and cook for 2 minutes.

  2. Pour in the wine and let it bubble for 2 minutes. Add the stock and potatoes and bring to the boil, then simmer, covered, for 15 to 18 minutes until the potatoes are tender and have thickened the broth.

  3. Season the tuna with salt and pepper, add to the pot and turn off the heat. Cover and leave for 5 minutes until just cooked; do not overcook.

  4. Scatter over the parsley and serve in warm bowls with crusty bread.