Spanish
Marmitako
A Basque tuna and potato stew made with sweet peppers, tomato, and choricero pepper for a deep brick-red broth. The tuna is added at the end so it stays tender and juicy.
Watch it madeCharlito Cooks · 1:54
Ingredients
- Fresh bonito del norte or tuna loin, skinless300g
- Waxy potatoes450g
- Onion, finely chopped1 small
- Green bell pepper, finely chopped1 small
- Red bell pepper, finely chopped1/2
- Garlic cloves, minced2
- Ripe tomato, grated1 medium
- Choricero pepper pulp1 tbsp
- Fish stock600ml
- Extra-virgin olive oil3 tbsp
- Bay leaf1
- Sweet smoked paprika1/2 tsp
- Fine sea saltto taste
- Fresh parsley, chopped1 tbsp
Method
- Cut the tuna into large 3cm cubes, season lightly with salt, and keep chilled while you cook the stew.
- Peel the potatoes and crack them into bite-size pieces by cutting partway in with a knife, then twisting to break the piece off; this rough edge helps thicken the broth.
- Warm the olive oil in a cazuela or heavy pot over medium heat, then add the onion, green pepper, red pepper, and a pinch of salt.
- Cook the vegetables gently for 12 to 15 minutes, stirring often, until soft and sweet but not browned.
- Add the garlic and cook for 1 minute, then stir in the grated tomato and cook for 5 minutes until the mixture looks concentrated.
- Stir in the choricero pepper pulp and sweet smoked paprika for 30 seconds, taking care not to scorch the paprika.
- Add the cracked potatoes and bay leaf, turn them through the sofrito, then pour in enough fish stock to just cover them.
- Bring to a gentle boil, reduce to a simmer, and cook uncovered for 20 to 25 minutes until the potatoes are tender and the broth has thickened slightly.
- Taste and adjust the salt, then remove the pot from the heat.
- Add the tuna cubes, cover the pot, and let them poach in the residual heat for 4 to 5 minutes, just until opaque and tender.
- Discard the bay leaf, gently shake the pot to bring the stew together, and finish with chopped parsley before serving hot.
Common questions
Can I substitute fresh bonito del norte with tuna or another fish for marmitako?
Yes. Fresh tuna loin is the closest substitute, and albacore works well too. Use firm, meaty fish and add it at the very end so it stays tender. Avoid flaky fish, which can break apart in the stew.
When should I add the tuna so it doesn’t overcook?
Add the tuna after the potatoes are fully tender and the stew has simmered. Lower the heat, stir in the cubes, and cook only 2 to 4 minutes, just until the outside turns opaque. It will finish gently in the hot broth.
What are the most common mistakes when making marmitako?
The biggest mistakes are browning the vegetables, scorching the paprika, and overcooking the fish. Also avoid cutting the potatoes too neatly; the rough cracks help thicken the broth. Keep the simmer gentle so the stew stays silky.
How should I store and reheat leftover marmitako?
Cool it quickly, then refrigerate in a sealed container for up to 2 days. Reheat slowly over low heat just until hot; don’t boil or the tuna will dry out. If possible, add a splash of stock when reheating.
What should I serve with marmitako?
Serve it hot with crusty bread for soaking up the broth, and a simple green salad if you want something fresh alongside it. A light Spanish white wine or dry cider pairs well and won’t overpower the stew.