Recipe by magpie diner
Marmitako is a traditional Basque dish, which I have yet to make myself. I'm told it's delicious and seems very easy to make. I like the one pot idea! I'm unsure of the serving size, it seems like a lot to me for 4 people!
Top Review by kellychris
We liked this, but we're not big fish eaters, and so the fish was a little overwhelming. We liked the potatoes and seasonings though. I didn't have diced tomaotes so I added 7.5 oz. tomato sauce. Made for THE GROOVY GASTROGNOMES of ZWT5 for Zingo.
- 2 lbs fresh tuna
- 5 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, chopped fine but not minced
- 2 green peppers, diced
- 2 large tomatoes, seeded and diced
- 1 teaspoon paprika
- 1 fresh chili peppers or 1 pinch cayenne
- 1⁄2 teaspoon sea salt (or to taste)
- 1⁄4 teaspoon pepper
- 2 lbs potatoes, peeled and sliced
- 1⁄2 cup white wine (optional)
- 2 tablespoons fresh parsley, minced (optional)
Directions See How It's Made
- Cut the fish into large, chunky pieces (about 1 1/2 inch squares).
- Heat the olive oil in a large stove-top safe casserole dish or pot. (I'd use a nice heavy cast iron pot). Add in the onion, garlic, peppers and tomatoes and fry over a low heat for about ten minutes.
- When the onion is looking cooked, add the paprika, cayenne, salt and pepper and cook for another few minutes.
- Add in the potatoes then add just enough water to cover the potatoes and veggies. Bring up to a gentle boil.
- When the potatoes are nearly done, add in the tuna and the white wine and cook for a further 15 minutes All depending you may need to add a little more liquid if it's drying up, or let some cook off if it's too runny. Garnish with the parsley if using.
- Serve with crusty bread and a salad!