Today I share with you an easy and quick marmitako recipe. This Basque tuna stew is bursting with flavor and is ready in less than an hour!
Every time I see marmitako on a restaurant’s daily lunch menu I have to order it. This Basque tuna stew is bursting with the flavor of fresh vegetables, smokey paprika, and fresh tuna. It’s a dish that everyone loves — even friends who “don’t like fish” are swayed by good marmitako.
Easy Marmitako Recipe
Like all of my recipes, I look for something simple, quick (where possible!) and delicious.
What is in marmitako?
There are countless recipes on the internet and in the Spanish cookbooks I own. Each one is slightly different, but all have peppers, onions, paprika, and tuna. Some have tomatoes, carrots, and wine.
My marmitako recipe does have a dry white wine (Basque txakoli would be perfect if you can get it!) and uses cherry tomatoes for a rustic (and easy– no dicing!) adaptation.
Marmitako Recipe | Basque Tuna Stew
Ingredients
- Approx. 1 pound about half a kilo of raw tuna, cut into cubes
- Extra virgin olive oil
- 1 bell pepper chopped
- 2 medium onions chopped
- 3 garlic cloves minced
- Red pepper paste or a dried sweet red pepper in Spain I use ñora -- you could substitute a spicy pepper for a kick!
- 1 tsp. pimentón smoked Spanish paprika
- 2 cups of cherry tomatoes or two diced medium tomatoes
- 1/2 cup dry white wine
- 4-5 medium potatoes peeled and diced
- 2 cups Fish stock (475ml)
- Chopped parsley leaves for garnish
- Optional: cilantro instead of parsley
Instructions
- Coat the bottom on a heavy pot with olive oil and place on medium heat.
- Add the diced bell pepper and onion and cook for about 10 minutes until soft and translucent (but not brown).
- Add the garlic and sauté for another minute.
- Add the red pepper paste (or dried pepper) and the paprika and stir to coat everything.
- Now add the tomatoes and cook for about one minute.
- Add 1/2 cup dry white wine and cook for about one minute.
- Add the potatoes, along with 2 cups of fish broth and 1 cup water.
- Bring to a simmer and cook until the potatoes are tender (about 15 minutes).
- Add a bit more broth or water if necessary.
- Season with salt, pepper, and cayenne (optional).
- Right before adding the tuna, use the back of a spoon to mash a few of the potatoes in the stew. This will release more starch and thicken the stew a bit more once the tuna is added
- Add the cubes of tuna and let simmer for five minutes.
- Remove from the heat and cover for 5-10 more minutes. Taste a piece of tuna to make sure it's fully cooked, and serve immediately.
- Although it's not traditional, I sometimes serve this over basmati rice, which makes it last even longer!
Nutrition
Pair your stew with a delicious Basque dessert!
What do you think? Will you give this marmitako recipe a try?
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Judy
Thanks for tasty recipe!
Cathy Davies
How much red pepper paste do you put in?
Dani
when do you add the tomatoes???
Lauren Aloise
Thank you for catching that! Right before the white wine. I’ve updated it.
Dave
That looks great – and it’s almadraba time in Barbate so fresh tuna in the markets. We’ll definitely give it a try.