Marmitako – Basque tuna and potato stew
The Basque fishermen's stew: potatoes simmered in fish stock with onion, green pepper, tomato and dried choricero pepper, with chunks of albacore tuna (bonito) that cook through in the heat of the pot. A summer dish for the bonito season; it is also made with salmon.
- 1 h 12Time
- 29 minHands-on
- 4Portions
- ≈ €2.70per portion
- 540kcal per portion
Ingredients for 4 portions
- 2Choricero peppers
- 1Yellow onion, large, finely chopped
- 2Italian green peppers, finely chopped
- 2 clovesGarlic, finely chopped
- 5 tbspOlive oil
- 1 kgPotato
- 1Tomato, grated
- 1.2 lFish stock, hot
- to tasteSalt
- 600 gFresh tuna, bonito, in 3 cm chunks
Method
- Remove the stalks and seeds from the choricero peppers and soak them in hot water for 30 minutes.
- Chop the onion, green peppers and garlic.
- Heat the oil in a large pot and gently fry the onion, peppers and garlic over a medium-low heat for 15 minutes, stirring now and then, until very soft.
- Peel the potatoes and break them into rough chunks: push the knife in and twist so the pieces snap off. This releases starch that thickens the stew.
- Scrape the flesh from the choricero peppers with a spoon. Stir it into the pot with the grated tomato and fry for 5 minutes.
- Add the potatoes and stir for 2 minutes to coat. Pour in the hot stock to cover the potatoes and bring to the boil.
- Simmer for 20–25 minutes, until the potatoes are tender and the broth has thickened slightly. Season with salt.
- Lightly salt the tuna chunks.
- Take the pot off the heat, add the tuna, cover and leave for 5 minutes, so the fish cooks through but stays juicy.
- Serve in shallow bowls.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
