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Marmitako (Spain)

An authentic recipe for traditional Spanish Marmitako, showcasing the rich flavors of Basque fisherman's stew with tender tuna and potatoes.

Level Medium Prep 20 min Cook 40 min Servings 4 Score 4.9/10

Ready in

60 min

Makes 4 servings

Prep 20m

Cook 40m

Level Medium

About this recipe

An authentic recipe for traditional Spanish Marmitako, showcasing the rich flavors of Basque fisherman's stew with tender tuna and potatoes.

A classic Basque fisherman's stew combining fresh tuna, potatoes, peppers, and savory fish stock.

Instructions

Heat olive oil in a wide heavy-bottomed pot over medium heat. Sauté the chopped onions, green peppers, and red peppers until soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the grated tomatoes and Choricero pepper paste, cooking until the moisture reduces slightly.
Pour in the dry white wine and let it simmer for 2-3 minutes to cook off the alcohol.
Add the chunked potatoes, breaking them slightly as you cut to release starches that thicken the stew. Pour in the warm fish stock.
Bring to a boil, then reduce heat and simmer uncovered for about 20-25 minutes until the potatoes are tender.
25 min
Gently fold in the fresh tuna chunks and turn off the heat (or keep on very low heat for 3-4 minutes). The residual heat will cook the tuna perfectly without drying it out.
Season with salt and black pepper to taste, garnish with fresh parsley, and serve hot.

Nutrition

Calories 390

Protein 34g

Carbs 32g

Fat 12g

Fiber 5g

Sugar 6g

Sodium 510mg

Serving Size 1 serving

Cooking Timeline

Prep 20 min

Cook 40 min

Total 60 min

Recipe Scorecard

Overall 9.4 /10

Expert 4.9 95% conf.

Taste 9.7
Presentation 9.2
Nutrition 9.0
Value 9.0
Instructions 9.4
Ingredients 9.3
Time Accuracy 9.2
Difficulty 7.5
Would Make Again 9.0

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An exceptional, hearty Basque comfort food masterpiece that balances tender fish and starchy potatoes in a rich broth.

Pros

Authentic regional flavor
Naturally thickened broth
Rich in protein and omega-3

Cons

Requires fresh tuna for best results

Overview

A classic Basque fisherman's stew combining fresh tuna, potatoes, peppers, and savory fish stock.

AI Insights

Summary

An authentic recipe for traditional Spanish Marmitako, showcasing the rich flavors of Basque fisherman's stew with tender tuna and potatoes.

Tips

Do not overcook the tuna; add it at the very end so it remains moist and tender
Use high-quality fish stock to form a deeply flavorful base for the broth
Serve with crusty rustic bread to soak up the savory stew juices

Substitutions

Fresh tuna → Fresh bonito or firm swordfish
Choricero pepper paste → Sweet Spanish paprika (pimentón dulce)

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days, though it is best enjoyed fresh.

Pairing

Crusty rustic artisan bread
A crisp glass of Spanish Txakoli or Albariño wine

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FAQ

Can I use canned tuna instead of fresh tuna?

Traditional Marmitako relies heavily on fresh tuna steaks for its signature rich flavor and texture, though fresh white fish can be used as an alternative.

Why do you break the potatoes instead of clean cutting?

Tearing or snapping the potatoes as you cut releases natural starches into the broth, which helps thicken the stew naturally without needing flour.