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Marmitako de Atún ist ein traditioneller baskischer Fischeintopf, der die Frische von zartem Thunfisch mit sämigen Kartoffeln, süßer Paprika und aromatischem Paprikapulver vereint. Ein spanischer Klassiker voller Wärme und Geschmack!
Ingredients
Preparation method
Preparation
Peel and finely dice the onion and garlic. Wash, deseed, and cut the red bell pepper and pointed sweet pepper into bite-sized pieces.
Peel the potatoes and snap or cut them into bite-sized pieces (traditionally, you start the cut with a knife and break the piece off so the starch naturally thickens the stew).
Pat the fresh tuna fillet dry and cut it into approx. 2–3 cm cubes. Season lightly with a little salt and pepper.
Chef's tip
Snapping (chascar) the potatoes breaks open the cell structure and releases more starch, making the Spanish stew wonderfully velvety and thick.
Never let the tuna boil; simply let it steep in the hot broth – this keeps it wonderfully juicy and prevents it from drying out.
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