🐟 Marmitako
Marmitako is a Basque fisherman's stew of fresh tuna and potatoes simmered in a light tomato and pepper broth. The potatoes are broken rather than cut so their starch thickens the sauce, and the tuna goes in only at the very end so it stays moist. It is rustic, warming and served straight from the pot in deep bowls.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g fresh tuna, cubed
- 700 g potatoes, broken into chunks
- 1 onion, chopped
- 2 green or red bell peppers, chopped
- 3 tomatoes, grated
- 3 garlic cloves, chopped
- 2 tbsp olive oil
- 1 tsp sweet paprika, salt
- 900 ml water
Method
- Soften the onion, peppers and garlic in the olive oil for 10 minutes.
- Add the tomatoes and paprika and cook for 5 minutes.
- Add the potatoes, water and salt and simmer for 20–25 minutes until tender.
- Season the tuna, add it off the heat, cover and let it cook in the residual heat for 5 minutes.
How to make it lighter
- Measure the olive oil — 1 tbsp oil ≈ 120 kcal.
- Add more peppers and tomato and fewer potatoes for a lighter bowl.
- No extra sides are needed; the potatoes already make it filling.
History
The name comes from the marmita, the pot used on Basque fishing boats, where the crew cooked the stew with the day's catch during the summer bonito season. It is still a summer favourite in coastal towns of the Basque Country and Cantabria.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →