A traditional dish that never fails! The well-known marmitako from the Basque Country—or known as marmita or sorropotún in Asturias and Cantabria—is a fish stew that originated on board the tuna fishing boats along the Cantabrian Sea. It is currently a well-known popular dish due to the growing trend of Basque cuisine and because it is an exceptional dish for preparing tuna.
- Cut the onion and green bell pepper in brunoise.
- Cook in olive oil at low heat for 40 minutes.
- Add the chopped tomato and cook for another half hour over medium heat.
- Stir in the Choricero pepper and cook for 15 minutes more.
- Turn up the heat and add the wine, allowing the alcohol to evaporate.
- Add the cracked potatoes and allow them to absorb the flavor of the sautéed vegetables.
- Add the fish stock and cook the stew for about half an hour so that the broth thickens a little without drying-up.
- Turn off the heat and add the tuna belly cut into 3×3 cm cubes (or to taste) and cover.
- We cover the pot and remove it from the burner and let it continue cooking for 3 minutes with its own heat.
- We can accompany this dish with Basque chili peppers sprinkled with olive oil and Maldon salt.
- 375 g bluefin tuna loin
- 350 g red onion
- 200 g italian green bell pepper
- 150 ml olive oil
- 200 ml white wine
- 225 g choricero bell pepper pulp
- 200 g very ripe tomatoes
- 1500 g boiling potato
- 2.5 l fish stock
- Basque chili peppers