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Marmitako

The Basque fisherman's stew of fresh tuna and potatoes in a broth built on onion, green pepper and choricero pepper. The potatoes are cracked rather than sliced so their starch thickens the pot, and the tuna goes in off the heat at the very end so it stays juicy.

MainsPescatarian25g+ protein
55 min15 prep · 40 cookEasy477 kcalper serving
Marmitako

Instructions

  1. Cut 140 g of tuna loin into even 3 cm cubes, trimming away any dark bloodline. Season lightly with salt and leave on a plate at room temperature while you build the base, cold tuna dropped into the pot will overcook on the outside before the centre warms.
  2. Warm 1 tbsp of olive oil in a heavy casserole or deep pan over medium-low heat. Add 60 g of finely chopped onion, 40 g of chopped green pepper and a pinch of salt and sweat gently for 10 minutes, stirring, until soft and translucent but not coloured. Add 1 clove of chopped garlic and cook 1 minute more until fragrant.
  3. Stir in 1 tsp of choricero pepper paste and 50 g of grated tomato. Cook for 3 minutes over medium heat, stirring, until the tomato loses its raw smell and the sofrito darkens and comes away from the base of the pan.

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Per serving

477kcal
36gprotein
40gcarbs
17gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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