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Marmitako de Atún | Spanish Tuna Stew
(0)
45 min
Under an hour
Knuspr-Küche
Ein traditioneller baskischer Fischeintopf mit saftigen Thunfischstücken, zarten Kartoffeln, süßem Paprikagemüse und aromatischem Weißwein. Herzhaft, sommerlich und voller spanischer Aromen!
Preparation method
Preparation
Pat the fresh tuna fillet dry and cut into bite-sized cubes of approx. 2–3 cm. Peel the potatoes and break them into bite-sized pieces (crack the edges with a knife so that the starch is released and thickens the stew).
Finely dice the onion and garlic cloves. Wash, seed, and cut the red and yellow bell peppers into bite-sized pieces. Finely chop the parsley.
Instructions
Heat 2 tbsp of olive oil in a large Dutch oven over medium heat. Gently sauté the onions and bell peppers for about 5 minutes until soft. Add garlic, smoked paprika, and bay leaves, and toast stirring for 1 minute.
Chef's tip
Traditional tip: Score the potatoes with a knife when cutting and then snap them off ('chascar las patatas'). The irregular broken edges release starch, which gives the sauce a thick, creamy consistency.
Do not let the tuna boil under any circumstances! By simply letting it steep in the hot broth, the fish stays melt-in-your-mouth tender and juicy.
Ingredients
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