Marmitako (2)

Another version of this famous dish from the Basque Country where it is known as Marmita-kua.

Marmitako (2)

Servings:	Serves 4
Calories per serving:	701
Ready in:	1 hour 5 minutes
Prep. time:	10 minutes
Cook time:	55 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	19th January 2013

Best recipe review Basque is Best! 4/5 My favourite area of Europe The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 125 ml olive oil
• 2 red onions, thinly sliced
• Garlic to taste, peeled and finely chopped
• 3 large, ripe tomatoes, peeled and chopped
• 1 tablespoon sweet Spanish paprika
• 900 g waxy potatoes, peeled and cut into chunks
• 900 g bonito (use tuna if you cannot get bonito), cut into chunks
• Salt

Method

1. Heat the oil in a deep pan and fry the onions and garlic until they are lightly golden.
2. Add the tomatoes and paprika and stir them for about 30 seconds.
3. Stir in the potatoes so that they are coated in the oil and tomatoes.
4. Add enough cold water or fish stock to cover and bring slowly to the boil.
5. Cover loosely and cook until the potatoes are tender.
6. Add the bonito or tuna, bring to the boil, then reduce the heat.
7. Cook, still covered, for a further 5 minutes and season to taste.
8. Serve in shallow soup plates.

Serving suggestions

Serve with country bread.

Chef's notes

Do not let the fish cook for more than 6 minutes or it will become tough.

See also

• Marmitako
• Marmitako (2)
• Marmitako (Basque fish stew) (TM)

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#potatoes #bonito #paprika #garlic #boil #tuna #tomatoes #soup #fishstock #stewedbraisedorpotroasted #oliveoil