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Marmitako de Atún | Spanish Tuna Stew
(0)
40 min
Under an hour
Knuspr-Küche
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, seed, and cut the red bell pepper and pointed pepper into bite-sized pieces.
Peel the potatoes and break or cut them into bite-sized pieces (traditionally, you start the cut with a knife and snap the piece off so that the starch naturally thickens the stew).
Pat the fresh tuna fillet dry and cut it into approx. 2–3 cm cubes. Lightly season with a little salt and pepper.
Chef's tip
Snapping (chascar) the potatoes breaks open their cell structure and releases more starch, making this Spanish stew wonderfully velvety and thick.
Never boil the tuna, but simply let it steep in the hot broth – this keeps it wonderfully juicy and prevents it from drying out.
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