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Difference between revisions of "Marmitako"
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| − | |PrepTime = | + | |PrepTime = 10 minutes |
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==Marmitako - about this recipe== | ==Marmitako - about this recipe== | ||
A typical Basque recipe based on [[bonito]] (see 'Chef’s notes' below), [[Potatoes|potatoes]] and [[Peppers|peppers]]. | A typical Basque recipe based on [[bonito]] (see 'Chef’s notes' below), [[Potatoes|potatoes]] and [[Peppers|peppers]]. | ||
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===Ingredients=== | ===Ingredients=== | ||
* [[Olive oil]] | * [[Olive oil]] | ||
Revision as of 17:41, 4 August 2012
Marmitako - about this recipe
A typical Basque recipe based on bonito (see 'Chef’s notes' below), potatoes and peppers.
Ingredients
- Olive oil
- 250 g onion, finely chopped
- Uses::Garlic, diced, to taste
- 250 g green peppers, finely chopped
- 1 kg potatoes, peeled and cut into chunks
- Water or fish stock
- 2 bay leaves
- Salt to taste
- 250 g bonito, diced
- Tomatoes, diced (optional)
- Parsley, chopped, to garnish
Method
- Heat some olive oil in a deep frying pan and gently sauté the onion, garlic, green peppers and potatoes until the onions are soft.
- Cover with sufficient water or fish stock.
- Add the bay leaves and the salt and boil for about 10 minutes. Top up with more water if necessary.
- Add the bonito and tomatoes if using, and let it simmer for a further 10 minutes
- Sprinkle with chopped parsley and serve.
Variations
You can include other small vegetables such as peas and use white wine instead of some of the water or stock.
Chef's notes
Bonito is a fish, which is a cross between mackerel and tuna. The true bonito (which is darkish) is not easily found in the UK so use tuna steaks instead. The fish sold in tins called "Bonito del Norte", whilst excellent is, in fact, white tuna. Marmitako tastes better when prepared a day in advance.
This recipe has been adapted under the CCLC Attr. 2
