Bonito marmitako is a traditional dish of Basque cuisine. It is a stew prepared with potatoes and northern tuna, whose origin dates back to the dishes that the arrantzales prepared on boats where they had no other food available. The word marmitako in fact comes from the word "marmita", the pot in which this stew was prepared. It is a very complete and nutritious dish, which is served as a single dish, piping hot.
It is a recipe that in its origins was a humble dish and it is one of the recipes that each house adds its secret trick or ingredients.
It is a traditional cooking recipe that is still prepared in many kitchens, a recipe that smells like the sea and tastes like the sea.
Although marmitako is originally prepared with northern albacore, if it is not available, it can be easily replaced with tuna.
For 4 people.
150 g red pepper
100 g of green pepper
800 g of crushed potatoes
150 ml of Txakoli
2 C. chorizo pepper pasta dessert
250 g tomato sauce
1 little cayenne
500 gr of northern albacore, cut into cubes
800 ml of water
Salt and pepper.
Heat the 24 cm tall Mineral pot over medium-low heat, add a little olive oil and once it is hot, add the peppers, onion and garlic, chopped into small cubes. We let it sauté for about 10 minutes, stirring occasionally.
While we peel and snap the potatoes. We add them to the stew and sauté them with the vegetables over low heat for about 10 minutes.
Add the glass of txakoli and let the alcohol evaporate.
Add the chorizo pepper pulp to the stew and stir well so that it is distributed throughout the stew. Add the tomato sauce and a pinch of cayenne. Sauté for about 5 minutes.
Increase the heat and add the hot water to cover the potatoes and season with salt and pepper to taste.
When the boil starts again, lower the heat and let the potatoes cook for around 35-40 minutes or until the potato is tender.
When the potato is tender, remove a couple of potatoes and mash them with a fork and a little of the broth. Once crushed, we throw them into the pot, this mixture will help us thicken the sauce.
Turn off the heat, remove the stew and add the tuna tacos. Cover and wait about 5 minutes for them to cook with the heat of the broth. Serve immediately so that the tuna does not overcook.
It can be accompanied by a good txakoli.
Photographs and recipe by Sivia