Ingredients:

2 Tuna fillets
3 Potatoes
1 Onion
3 Tomatoes or tin of diced tomatoes
1 Green capsicum
2 Garlic cloves
Extra virgin olive oil
Salt
Pepper
Water or if you like the stew stronger, use some fish stock
4 thick slices of bread

 

Preparation:

Cut the onions into cubes and fry with a good splash of an extra virgin olive oil.

Add the green capsicum cut into thin strips and the tomatoes and leave everything to fry for about 10 minutes. (Good quality tinned tomato can be used instead of fresh tomatoes)

After the 10 minutes, cover everything with water and wait till it boils.

Once boiled, add a pinch of salt and add the potatoes cut into big chunks. We want to break the potatoes not cut them (see the method for Tortilla de Patata). Doing it like this will help to release the starch from the potatoes and the stew will become thicker.

When you can see that the potatoes are soft, after 20 minutes or so, add the tuna and the bread. The bread will help the stew to become thicker. Make sure that the tuna is cut into small cubes and season with salt and pepper.

Remove once cooked and switch off the gas.The tuna fish will continue to cook in the sauce.

 


 

 

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Marmitako

Many years ago, the Basque fishermen used to prepare this dish when they were going out to sea. They used to cook it in a “Marmita”, a tin pot with a lid, a bit like a billy. This is where the name “Marmitako” comes from. The tradition is still alive and allows us to enjoy this delicious yet easy fish stew.

 

 

Suggestion: Soak some stale bread in water just before you put it into the soup mix - you can use yesterday's stale bread.