Basque Tuna and Potato Stew (Marmitako)
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Ingredients
- 450 g fresh tuna steaks, cut into chunks
- 500 g potatoes, peeled and diced
- 1 red pepper, sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 ripe tomatoes, finely chopped
- 1 tsp sweet smoked paprika
- 600 ml fish stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 327 kcal
- Protein
- 32.2 g
- Carbohydrate
- 27.3 g
- of which sugars
- 6.3 g
- Fat
- 8 g
- of which saturates
- 1.3 g
- Fibre
- 5 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion, garlic and red pepper for 7 minutes.
- 2
Stir in the tomatoes and smoked paprika and cook for 3 minutes, then add the potatoes and fish stock.
- 3
Bring to a simmer, cover and cook for 15-18 minutes until the potatoes are tender.
- 4
Nestle the tuna chunks into the stew and simmer gently for 4-5 minutes until just cooked through; take care not to overcook it.
- 5
Season to taste and serve hot in deep bowls.
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