Marmitako (Basque Tuna Stew)

Method10 steps

1. 1

   Step 1: Wash the vegetables and parsley. Chop the bell pepper (1) and onions (2 medium), mince the garlic (3 cloves), peel and dice the four or five waxy potatoes, and chop the garnish parsley. Cube the raw tuna (1 lb) separately and keep it refrigerated until the potatoes are ready.

   Uses 1 lb raw tuna, cubed · 1 bell pepper, chopped · 2 medium onions, chopped · 3 cloves garlic, minced · 2 cups cherry tomatoes · 4–5 medium waxy potatoes, peeled and diced · Fresh parsley, chopped for garnish · Water, as needed to wash the vegetables and parsley

2. 2

   Step 2: Coat the bottom of a heavy pot with olive oil and heat over medium heat. Add the prepared bell pepper and onions and sauté, stirring, for about 10 minutes until soft and translucent, without browning.

   Sauté onion and pepper · 10 minUses Extra virgin olive oil, enough to coat the pot bottom · All prepared bell pepper · All two chopped onions

3. 3

   Step 3: Add the prepared garlic and sauté for 1 minute. Stir in ñora pepper paste to taste and the teaspoon of sweet smoked paprika (1 tsp).

   Sauté the garlic · 1 minUses Softened pepper and onions · All three minced cloves · Ñora pepper paste, to taste · 1 tsp smoked Spanish sweet paprika

4. 4

   Step 4: Add the two cups prepared cherry tomatoes and cook, stirring, for 1 minute.

   Cook the tomatoes · 1 minUses Seasoned sautéed vegetables · All two cups cherry tomatoes

5. 5

   Step 5: Pour in the half cup dry white wine and cook for another minute.

   Cook with white wine · 1 minUses Tomato and vegetable mixture · ½ cup dry white wine

6. 6

   Step 6: Add the prepared potatoes, two cups fish stock and one cup broth water. Bring to a gentle simmer and cook for about 15 minutes until the potatoes are tender. Add a little extra water only if needed to keep the potatoes covered.

   Simmer the potatoes · 15 minUses Vegetable and wine base · All diced potatoes from the four-to-five medium-potato supply · 2 cups fish stock · 1 cup water, for the broth · Additional water, only as needed to keep the potatoes covered

7. 7

   Step 7: Season the stew to taste with salt and black pepper, adding cayenne only if desired. Mash a few of the cooked potato pieces with the back of a spoon to thicken the broth.

   Uses Potato and vegetable stew base · Salt, to taste · Black pepper, to taste · Cayenne pepper, to taste if desired

8. 8

   Step 8: Add all the refrigerated tuna cubes and gently simmer for about 5 minutes, until cooked through. Check a thick piece with a thermometer for at least 63°C; continue gently if needed.

   Simmer the tuna · 5 minUses Seasoned potato stew · All cubes from the one-pound raw tuna supply

9. 9

   Step 9: Remove the pot from the heat, cover and let the stew stand for 5–10 minutes, checking from 5 minutes. The tuna must already be cooked through before this rest.

   Rest the cooked stew · 5 minUses Cooked tuna and potato stew

10. 10

    Step 10: Garnish with the prepared parsley and serve immediately in four portions. If desired, serve ready basmati rice or crusty bread separately.

    Uses Rested marmitako · The prepared parsley garnish, to taste · Ready cooked basmati rice, for serving separately if desired · Ready crusty bread, for serving separately if desired