Marmitako
Marmitako is a Basque dish, made originally by Basque fishermen on their boats in the Cantabrian Sea while they were out fishing for tuna. "Marmitako" literally means "from the pot" in Basque. Like so many Spanish dishes, it is easy and honest, but does take time to make due to the fish stock. The original recipe uses tuna, but these days there are many alternative recipes using salmon, squid, clams, even octopus. It's the kind of dish you feel like on a cool rainy day, and as yesterday was our first cool and rainy day for months, I decided to make it for lunch. When I went to buy the tuna first thing in the morning there were some fresh locally sourced prawns on offer at the fishmonger (14 euros for a kilo!! 😃) so I bought a few to add some extra flavor to the stock, and it was a nice addition.
Marmitako
Marmitako is a Basque dish, made originally by Basque fishermen on their boats in the Cantabrian Sea while they were out fishing for tuna. "Marmitako" literally means "from the pot" in Basque. Like so many Spanish dishes, it is easy and honest, but does take time to make due to the fish stock. The original recipe uses tuna, but these days there are many alternative recipes using salmon, squid, clams, even octopus. It's the kind of dish you feel like on a cool rainy day, and as yesterday was our first cool and rainy day for months, I decided to make it for lunch. When I went to buy the tuna first thing in the morning there were some fresh locally sourced prawns on offer at the fishmonger (14 euros for a kilo!! 😃) so I bought a few to add some extra flavor to the stock, and it was a nice addition.
Open in Cookpad AppSteps
- 1
Make the stock by putting all the ingredients in a large covered pan and bring the a boil
- 2
While the stock is heating up, take the heads off the prawns and add them to the pan. Once the stock starts boiling, put the heat down to low and leave to simmer for an hour and a half.
- 3
Peel and devein the prawns and put them in a dish with the sliced chile and the juice of half the lemon. Cover with cling film and put in the fridge. Now you can go off and do something else for until the stock is ready. When it is, take the pan off the heat and prepare the the rest of the ingredients. Peel the potato, grate the tomato and chop the onion, pepper and garlic into small pieces.
- 4
Heat some oil in a pan. Add the tuna pieces and seal them - this will only take a couple of minutes. Put the pieces on a plate and set aside.
- 5
In the same pan, add a little more oil and the onion, garlic and green pepper. Cook over a moderate to low heat for about 10 minutes, stirring with a spatula or wooden spoon now and again. Add the tomate and stir well.
- 6
Cut the potato into small pieces and add to the pan. Add the saffron and paprika and stir
- 7
Add the wine. Turn up the heat and let the wine bubble away for a few minutes
- 8
Add the fish stock (enough to cover all the ingredients) and chickpeas. Add the juice of the other half of the lemon, stir well, cover, turn the heat down, cover and leave to simmer for 15 minutes.
- 9
Take the prawns out of the fridge. Add the tuna and prawns to the pan and stir again. Cover and leave over a moderate heat for 5 minutes
- 10
Transfer the liquid to another pan, put over a high heat and boil for a few minutes to thicken the soup.
- 11
Return the soup to the pan. Chop the parsley and add. Give one last stir, serve in warm bowls. And enjoy ☺️ with a glass of red wine 🍷🍷
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