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
- 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
- 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!
Pair your stew with a delicious Basque dessert!
What do you think? Will you give this marmitako recipe a try?