Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, marmitako. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Marmitako is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Marmitako is something that I’ve loved my whole life. They’re fine and they look wonderful.
In Spain's Basque Country, marmitako means roughly "from the pot." This rustic, filling soup, now common in Basque homes and sociedades, began as a meal local tuna fishermen would make. Drain well, scrape off the flesh and discard skins. Marmitako, a classic recipe from the Basque country, layers onions, potatoes, tomatoes, and salmon into a juicy one-pot meal. Marmitako is a typical Basque dish that is one of our favorites.
To begin with this particular recipe, we must prepare a few ingredients. You can have marmitako using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Marmitako:
- Prepare 500-600 gr bonito/white tuna (normal tuna also ok!)
- Make ready 4-5 potatoes
- Get 1/2 of red pepper (1 is also ok!)
- Get 1 onion
- Make ready 1 clove garlic
- Make ready 1 slice bread from previous day
- Prepare 4-5 tbsp homemade tomato sauce
- Get 1 glass white wine
- Prepare 1 small dried chili
- Prepare 2 tsp sweet paprika
- Get Extra virgin Olive oil
- Get Water
- Prepare Parsley
This Basque tuna stew is bursting with the flavor of fresh vegetables, smokey paprika, and fresh tuna. It's a dish that everyone loves — even friends who "don't like fish" are swayed by good marmitako. Origin: Basque Country Marmitako is yet another great fish dish from the Basque Country, whose cuisine is celebrated throughout Spain and the world as being one of the best. Marmitako is a tuna fish stew with potatoes that is not too difficult to make but is extremely tasty and filling.
Instructions to make Marmitako:
- Cut the fish into cubes and reserve it in a bowl. Do the same with the potatoes. Shred the onion, mince the garlic, cut the bread in small pieces, and peel the pepper and cut it into strips.
- Put some olive oil in a large pan and brown the pepper for a little while, until it becomes soft. Taking advantage from the size of the pan, fry the bread at the same time on both sides
- Once the bread is golden brown, put it aside. Add the onion, garlic and chilli and let them poach with the pepper for about 10 minutes
- Add the potatoes, salt and cook everything for a few minutes. Then add the wine and when it evaporates, add also the tomato sauce (I always have homemade in the freezer !!) and the paprika and mix everything.
- Add enough water to cover everything and let it cook over medium heat for at least 20 minutes. Once that time has passed, we check if the potatoes are done, if not, leave it a little more
- As last step, take the bonito/tuna, salt it and add it in the pan, together with the bread, and cook between 3-5 minutes, depending on the size of the cubes. Put some chopped parsley, and ready to taste!!!
Origin: Basque Country Marmitako is yet another great fish dish from the Basque Country, whose cuisine is celebrated throughout Spain and the world as being one of the best. Marmitako is a tuna fish stew with potatoes that is not too difficult to make but is extremely tasty and filling. The name Marmitako comes from the Basque word 'marmita' which means 'pot' or 'casserole' in the. This Marmitako is really quite simple to make and you don´t need any special equipment, I used a a standard stock pot, and most importantly, fresh ingredients. With a recipe this simple, it is always important to use the freshest and highest of quality ingredients, it truly does make a difference in the overall flavor.
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