Marmitako

About This Recipe

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. Rooted in the everyday cooking of Basque kitchens, Marmitako balances technique and tradition: the fresh tuna, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight soup or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the fresh tuna, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 600 gfresh tuna, cubed
• 400 gpotatoes, diced
• 1 largeonion, diced
• 1 red bellpepper, diced
• 1 tbsptomato paste
• 1 pinchsaffron threads
• 3 tbspolive oil
• 700 mlfish or vegetable stock

Instructions

1. 1

   Sauté aromatics

   Heat olive oil in a large pot. Sauté onion and pepper until soft, 8 minutes.

2. 2

   Add potatoes

   Add diced potatoes and stir for 2 minutes to coat in oil.

3. 3

   Build broth

   Add tomato paste, stirring for 1 minute. Pour in stock and bring to a boil. Simmer 15 minutes until potatoes soften.

4. 4

   Add tuna and finish

   Steep saffron in warm broth, then add tuna cubes. Simmer 5 more minutes. Season with salt and pepper.

Variations

• •

  Add green peas at the end

• •

  Include fresh corn kernels

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  Top with crispy parmesan chips

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

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  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Refrigerate up to 2 days. Reheat gently to avoid drying out tuna. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions