One of the most nautical recipes in our gastronomy is this special stew.
This dish originates from ranches prepared on fishing boats, typically using any type of low-value fish that wasn’t always of high quality.
This dish, which hails from northern Spain, is known by various names depending on the region. In the Basque Country, it is called “marmitako,” in Cantabria as “marmita,” and in Asturias and the Canary Islands as “marinera.” Despite similar preparation methods, each region has its unique ingredients and crafting techniques, and this stew can be made with almost any type of fish, while always maintaining the same base.
The most important factor is to use a good fish stock and fresh products, though using frozen ingredients will still yield good results.
Canarian tuna marmitako is a very healthy, nutritious, and flavoursome dish.
Time: 45 minutes | Caloric Value: Low
Ingredients:
(Serves 4)
- 400 g tuna
- ½ kg potatoes
- 1 onion
- 2 cloves of garlic
- 1 green pepper
- 1 ripe tomato
- 1 choricero pepper
- 1 chilli pepper
- 1 tablespoon sweet paprika
- 100 ml white wine
- 1500 ml fish stock
- 1 bay leaf
- Salt
- Olive oil
Instructions:
Cut the tuna into medium cubes.
Peel the potatoes and cut them into medium cubes; you can score them with a knife and then break them up.
Soak the choricero pepper in warm water for at least three hours. Then, use a spoon to remove the flesh; the rest is discarded.
Peel the onion and chop it, as well as the garlic cloves.
Wash the pepper and cut it into strips.
Preparation:
In a pot, add three tablespoons of olive oil and heat it over medium heat.
Once the oil is hot, add the onion, garlic, and green pepper, seasoning with a bit of salt.
Sauté until the onion is translucent.
Reduce the heat slightly, and add the choricero pepper and the chopped chilli. Stir and sauté for a few seconds.
Pour in the wine and allow it to reduce for a couple of minutes.
Next, add the potatoes, immediately followed by the sweet paprika, stirring for a few seconds.
Add the fish stock, give it a gentle stir, and include the bay leaf and grated tomato.
When it begins to boil, let it simmer for 30 minutes.
After this time, taste it for salt, and if it is to your liking, add the tuna cubes and leave for another five minutes.
Ideally, let it rest before serving.
