dinner · dairy-free
Basque tuna and potato marmitako
A Basque fisherman-style stew of potatoes, peppers and tomato paste in fish stock, with chunks of fresh tuna cooked briefly at the end.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dice the onion and pepper. Peel the potatoes and cut them into 2 cm (3/4 in) chunks. Cube the tuna into 2.5 cm (1 in) pieces and keep it in the refrigerator while the potatoes cook.
-
2
Warm the oil in a saucepan and cook the onion and pepper over medium heat for 6 minutes, then stir in the tomato paste for 1 minute.
-
3
Add the potatoes, stock and salt and simmer gently for 15 to 20 minutes, until the potatoes are fork-tender. Press a few pieces against the pan to thicken the broth.
-
4
Add the tuna and simmer gently until the largest pieces reach 63°C (145°F), about 3 to 5 minutes. Ladle into bowls right away.
