Basque fishermen's tuna and potato stew — hearty and warming.
Marmitako is born from the Basque fishing tradition. Fishermen made this stew on their boats in an iron pot (marmita). Fresh tuna chunks, potatoes, peppers, and onions are simmered in a tomato-saffron broth. It's comfort food with a maritime soul.
Serves 4
Heat olive oil in a large pot. Sauté onion and pepper until soft, 8 minutes.
Add diced potatoes and stir for 2 minutes to coat in oil.
Add tomato paste, stirring for 1 minute. Pour in stock and bring to a boil. Simmer 15 minutes until potatoes soften.
Steep saffron in warm broth, then add tuna cubes. Simmer 5 more minutes. Season with salt and pepper.
Use sushi-grade tuna — it should be barely cooked.
Don't overcook the tuna or it becomes dry.
Make the stew a few hours ahead; reheat gently.
Add green peas at the end
Include fresh corn kernels
Top with crispy parmesan chips
Refrigerate up to 2 days. Reheat gently to avoid drying out tuna.
Marmitako emerged from Basque fishing communities in the 16th–17th centuries. Fishermen made this stew using daily catch, and it remains a symbol of Basque maritime heritage.
You can, but fresh tuna is essential to the dish's character.
Cut into 2-inch cubes against the grain so they stay tender when barely cooked.
Per serving · 4 servings total
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