Description
Marmitako is a rustic, one-pot dish traditionally made with tuna (or sometimes other fish like cod or halibut), potatoes, vegetables, and a delightful mix of spices, all simmered together to create a hearty, flavorful stew. The dish is named after the Basque word “marmita,” meaning “pot,” reflecting the fact that it is traditionally prepared in a single pot, which makes it both convenient and comforting.
Ingredients
Main Ingredients:
500 g (1 lb) fresh tuna steaks, cut into large cubes
(You can also use cod, halibut, or any firm white fish)3 tbsp olive oil
1 large onion, finely chopped
1 leek, white part only, thinly sliced (optional but traditional)
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 medium ripe tomatoes, grated or chopped (or 1 cup crushed tomatoes)
3 medium potatoes, peeled and cut into bite-size chunks
1 tsp sweet Spanish paprika (pimentón dulce)
½ tsp smoked paprika (pimentón ahumado) (optional, for depth)
1 bay leaf
4 cups (1 L) fish or vegetable stock
Salt and freshly ground black pepper, to taste
1 tbsp chopped parsley, for garnish
Optional:
¼ cup dry white wine or sherry
A pinch of chili flakes (for a little heat)
Instructions
1. Prepare the Base
Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion and leek, and sauté until soft and translucent (about 5 minutes).
Stir in garlic and both bell peppers, and cook until softened (another 5 minutes).
2. Build the Flavor
Add the paprika, stirring for 30 seconds to release aroma — don’t let it burn.
Stir in tomatoes, bay leaf, and a pinch of salt and pepper.
(Optional) Add white wine and simmer for 2–3 minutes to reduce slightly.
3. Add Potatoes & Broth
Add the potatoes and stir well so they absorb the flavor.
Pour in fish stock — just enough to cover the potatoes.
Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, until potatoes are tender and the broth thickens slightly.
4. Add the Fish
When potatoes are just tender, gently add the tuna cubes (or chosen fish).
Simmer gently for 3–5 minutes — just until the fish is cooked through and tender.
Taste and adjust seasoning (salt, pepper, paprika).
Don’t overcook the fish — it should remain moist and delicate.
5. Finish & Serve
Turn off the heat and let the stew rest for 5 minutes before serving.
Sprinkle with fresh parsley and drizzle with a little olive oil on top.
Serving Suggestions
Serve hot with:
Crusty bread (to soak up the rich broth)
A glass of dry white wine or Txakoli (Basque white wine)
Optional: a side salad of roasted peppers and olives
Notes
Spanish Basque Fish Stew, or Marmitako, is a rustic fisherman’s dish bursting with Mediterranean flavor. Made with tender fish, potatoes, and peppers in a rich tomato broth, it’s both hearty and comforting. Serve it with crusty bread to soak up the flavorful sauce and a drizzle of olive oil for a perfect finishing touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course / Stew
- Method: Simmering
- Cuisine: Spanish (Basque)
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: Moderate
Keywords: Spanish Marmitako, Basque Marmitako Recipe, Mediterranean Fish Stew