Entree: Spain – Basque Country – Marmitako (Basque tuna and potato stew cooked in a tomato and pepper broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) firm tuna steaks (bonito or albacore), cut into 1 in (2.5 cm) chunks
- 1.5 lb (700 g) waxy potatoes, peeled and cut into 1 in (2.5 cm) cubes
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped
- 1 green or red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 tsp (2 g) smoked paprika (pimentón)
- 1 cup (240 ml) canned crushed tomatoes
- 2 cups (500 ml) fish stock or water with a fish bouillon
- 1 bay leaf
- Salt to taste (about 1 tsp (5 g) to start)
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for serving

Show original ingredient measurements

- 1 lb (450 g) firm tuna steaks (bonito or albacore), cut into 1 in (2.5 cm) chunks
- 1.5 lb (700 g) waxy potatoes, peeled and cut into 1 in (2.5 cm) cubes
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped
- 1 green or red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 tsp (2 g) smoked paprika (pimentón)
- 1 cup (240 ml) canned crushed tomatoes
- 2 cups (500 ml) fish stock or water with a fish bouillon
- 1 bay leaf
- Salt to taste (about 1 tsp / 5 g to start)
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for serving

Instructions

1. Heat olive oil in a heavy-bottomed pot over medium heat; add chopped onion and diced pepper and cook until softened and translucent, about 6–8 minutes.
2. Add minced garlic and smoked paprika, stirring for 30 seconds until fragrant; then add crushed tomatoes and cook 3–4 minutes to meld flavors.
3. Pour in fish stock and add potato cubes and bay leaf; bring to a gentle simmer, cover partially, and cook until potatoes are nearly tender, about 15–20 minutes depending on size.
4. Season the broth with salt and pepper, then add the tuna chunks, gently stirring to submerge; simmer uncovered for an additional 5–7 minutes, until tuna is just opaque and cooked through but still moist.
5. Remove bay leaf, taste and adjust seasoning, sprinkle with chopped parsley, and serve hot with crusty bread.