Prep 0 mins
Cook 1 hr 30 mins
"This warming Basque fish stew receives its name from the saucepan that it is cooked in, a Marmita." From notesfromspain.com Posted for ZWT 5.
- 600 g fresh tuna (or Bonito if you are in Spain)
- 1 kg potato
- 2 onions
- 2 tomatoes
- 3 garlic cloves
- 2 bay leaves
- 4 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 cayenne pepper
- 1 liter water
- 2 sprigs parsley
- Start by peeling the potatoes and slicing them roughly. Then peel and thinly slice both the onion and the garlic. Pour the oil into a saucepan and let it warm on the hob until it starts to smoke. Then add the potatoes, the onion and the garlic and let these cook for about 5 minutes, turning occasionaly.
- Next add the bay leaves, the cayenne pepper, and finally a tsp of sweet paprika. Be careful at this point, you need to get the paprika coated in the oil without burning it - to do this successfully stir non-stop for between 20 to 30 seconds then immediately add the water, until the potato mixture is covered. Remove the cayenne pepper, and let the stew boil for 20 minutes.
- Meanwhile, prepare the tomatoes and the fish. To easily peel the tomatoes, scald them (cover for half a minute with boiling water) and then remove the skin. Chop the tomatoes roughly and purée them using a fork. Next, cut the fish into small cubes, carefully removing any remaining bones.
- When the 20 minutes are up (this time really depends on the type of potatoes) add the tomato purée and leave the dish simmering on the hob for a further 7 minutes. Then add the tuna, and cook it for just 5 to 7 minutes more - you really have to be careful not to overcook the fish or it won’t be tender. Sprinkle with the chopped parsley and serve in bowls.