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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.



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  • 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.
  • Serve.
  • 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

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