Marmitako in Basque means ‘from the pot’. Originally this dish was eaten by Basque fishermen on board their boats when fishing for tuna. For years this dish has been popular in restaurants in the Basque Country.
The dish is a thick stew of potatoes and tuna fish caught by the fishermen in the Cantabrian Sea. Marmitako can be prepared up to the point a which the tuna is added, and then reheated the following day when you add the tuna. You can substitute salmon for the tuna if you wish.
- 2 tbsp olive oil
- 2 medium onions, finely chopped
- 2 cloves garlic, finely chopped
- 150ml white wine
- 200ml of fish stock
- 400g tin tomatoes, chopped
- 1 tsp paprika
- ½ tsp chilli flakes
- 500g small waxy potatoes, quartered
- 1 green pepper, chopped
- 1 bay leaf
- 1 rosemary sprig
- 500g fresh tuna, cut into 2 cm chunks
- salt and freshly ground pepper
- Heat the oil in the inner pot and add the onions. Cook over a medium heat until the onions are soft.
- Add the garlic and cook for 1 minute.
- Add the wine, stock, tomatoes, paprika and chilli flakes. Bring to the boil.
- Add the potatoes, green pepper, bay leaf and rosemary.
- Bring back to the boil and then turn down to a simmer.
- Simmer for 5 minutes with the lid on.
- Switch off the heat and put the inner pot into the insulated outer container.
- Close the lid and thermal cook without power for a minimum of 2 hours.
- 15 minutes before serving remove the inner pot and bring back to the boil.
- Check the seasoning and adjust if necessary.
- Add the tuna, put the lid back on and place the inner pot back into the insulated outer container.
- Shut the lid and thermal cook for 15 minutes without heat.
- Serve with crusty bread.