Spanish
Marmitako (Basque Tuna and Potato Stew)
Marmitako (Basque Tuna and Potato Stew) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 lb fresh tuna or bonito steaks
- 4 potatoes
- 1 onion
- 1 green bell pepper
- 3 garlic cloves
- 2 tomato
- 1 tsp sweet paprika
- 1 bay leaf
- 3 tbsp olive oil
- 4 cups fish stock or water
- 1 tsp salt
How to cook it
- Heat the olive oil in a large pot and cook the chopped onion, green pepper, and garlic over medium heat until soft, about 8 minutes.
- Stir in the chopped tomato and the paprika and cook for 3 minutes until fragrant.
- Add the potatoes, breaking each piece off with the tip of a knife rather than slicing cleanly through, since the ragged edges release starch that thickens the broth.
- Pour in the fish stock and the bay leaf, bring to a boil, then lower the heat and simmer for 20 minutes until the potatoes are tender.
- Season with the salt, nestle the cubed tuna into the pot, and cook gently for 5 minutes more, just until the fish turns opaque; it overcooks quickly, so pull the pot from the heat as soon as it is done.
- Fish out the bay leaf and ladle the stew into deep bowls while hot.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Marmitako (Basque Tuna and Potato Stew), read from the same composition Dinejot builds a real meal from.
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Something to sip
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The cooked vegetable
-
What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Marmitako (Basque Tuna and Potato Stew) carries fish. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Ajoblanco (Chilled Malaga Almond and Garlic Soup) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish and Vegetables
- How this was set
- Hand audited
When to cook it
Marmitako (Basque Tuna and Potato Stew) takes about 60 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. It is at its best in summer, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on tuna, potato, and tomato.
From the same kitchens
More cooking from northern Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.