Marmatiko de Atún
So, Marmitako from the french word Marmite, is a traditional Basque stew commonly served aboard the fishing boats that had to spend long hours at sea fishing. It is named after the vessel it was often cooked in, just like so many other stews like daube or cataplana are also named after their cookware.
It is also called marmita, marmite in French Basque country or, in Cantabria, sorropotún.
Its most common form uses a fish called bonito from the same family as mackerel and tuna. But in essence any firm fish meat can be used to make this wonderful stew.
Ingredients
- 400 grams fresh tuna, cut into large pieces.
- 1 large onion chopped
- 3 clove of garlic minced
- 3 medium sized potatoes peeled and cubed
- 1 large green bell pepper
- 4 tomatoes peeled and diced
- 2 cups fish broth or water
- 1 tbs smoked paprika ground
- 1 tbs dried red pepper (ñora or choricero pepper) in flakes
- 1 cup white wine
- 1 hot chilli pepper (guindilla) chopped
- 1 tbs virgin olive oil
- a few sprigs parsley for garnish
Preparation
Chop up the onion as fine as you can and add them with a pinch of salt and olive oil to your stew pot at low heat.
Meanwhile peel the potatoes and tomatoes, chop up the bell peppers removing the veins and seeds.
When the onions have yellowed add the garlic, the peppers and the wine. Increase the heat a bit.
Wait until the peppers cook by checking their color and stirring.
Next, add the fish broth with the potatoes and the tomatoes stir them in leaving just enough liquid to cover the vegetables.
Before covering the pot stir in the paprika, the pepper flakes and salt and pepper to taste. Let it boil until the potatoes are done.
Set the heat to the lowest setting and add the tuna stirring carefully to not break up the fish. When the tuna is done serve with some parsley sprinkled on top.
This stew will feed three stew lovers.