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Marmitako | Basque Tuna and Potato Stew
(0)
40 min
Under an hour
Knuspr-Küche
Traditioneller baskischer Fischeintopf mit frischem Thunfisch, zarten Kartoffeln, Paprika und aromatischem Räucherpaprika. Ein spanischer Sommerklassiker voller Geschmack!
Ingredients
Preparation method
Preparation
Finely dice the onion and garlic cloves. Deseed the red and yellow bell peppers and cut into bite-sized pieces. Peel the potatoes and break them into bite-sized pieces (the traditional Spanish 'cascar' technique: make a cut with the knife and then crack open – this releases starch and naturally thickens the stew smoothly).
Pat the fresh tuna fillet dry and cut into approx. 2–3 cm cubes. Lightly season with a little sea salt and black pepper and set aside.
Method
Heat the olive oil in a large pot or casserole. Sauté the onion and bell pepper pieces over medium heat for about 6–8 minutes until soft. Add the garlic and tomato paste and roast briefly for 1 minute.
Chef's tip
Spanish cooking tip: Scoring and cracking the potatoes ('chascar las patatas') is the secret to a perfect Marmitako. The released potato starch gives the broth a wonderfully natural thickness without any flour.
Never overcook fresh tuna! By gently poaching it in the residual heat, it retains its tender, juicy texture and won't dry out.
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