Marmitako - Basque Bonito Stew

"Heart warming, basque confort food!!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
9
Yields:
1 4
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Cook finelly chopped onion, green peppers and garlic until onion is translucent. Then add potatoes (the traditional way is as follows: You roughly start cutting a piece of potato but the last part you don't cut it, you tear the potato, this is said to release more of the potato starch and make it a thicker more rustic stew, so all the potato pieces should be irregular).
  • Keep cooking for a couple of minutes. After that add the choricero peppers flesh (also called ñoras). These are dried peppers, you have to boil water, pour it over them and let them soak for a few minutes until the flesh reconstitutes and you can scrape it with the back of a knife or spoon. Also add the pealed tomato chopped.
  • Then if you want you can add a little bit of white wine, and then add water just to cover everything, cook it until potatoes are fork tender.
  • After that you cube the bonito, salt and pepper it and add it to the stew along with the parsley. Cover it with the lid and remove from heat, let it set for 5 minutes, adjust salt as needed and serve. Enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Food lover, chef wannabe!!! Love experimenting in the kitchen. Would try almost anything
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes