Marmitako aka Basque Fish Stew

If you read my last post, then you know I recently returned from a week in the Dominican Republic. While I was there, I discovered a new dish … a hearty tuna and potato stew known as marmitako. Originating in Spain’s Basque region, the name “marmitako” literally means “from the pot.” Legend has it that the simple dish was what tuna fishermen made while at sea … essentially tossing what they had into a pot and cooking it. But you don’t need to be at sea to enjoy this simple, yet flavorful soup. And it’s a winner winner chicken seafood dinner that both parents and youngsters will love. So give it a try and see what you think … it’s a great way to get more seafood in your diet!

Marmitako aka Basque Fish Stew
1 pound FRESH tuna (not canned!!)
1-2 Tbs. extra-virgin olive oil
2-3 cloves garlic
1 green yellow pepper, chopped (or you can use green or red)
1 yellow onion, chopped
1 lb. Yukon gold potatoes, peeled and diced
2-3 cups fish broth (or you can use vegetable broth)
½ cup white wine
1 tsp. pimentón or smoked paprika (YOU HAVE TO HAVE THIS)
1 bay leaf (because I use bay leaves in everything)
Salt and pepper to taste

Best bet for this easy to make soup is to use a Dutch oven. Sauté garlic, onion and bell pepper in olive oil for about 15 minutes. Add fish broth, wine, potatoes, paprika and bay leaf. Simmer for about 15 minutes. Meanwhile, cut tuna into chunks, lightly salt and pepper them, add to pot after 15 minutes. Bring to a boil then reduce heat, cover and simmer for an additional 15 minutes. That’s it. Serve as is, or add a little parsley. Note, some people also add a few diced tomatoes, I don’t care for the addition so I leave it out.

IMG_5064Now, if you want to make it less soupy and more like the version in the picture … boil cubed potatoes for about 10 minutes, or until parcooked and set aside. In a Dutch oven, sauté garlic, onion and bell pepper in olive oil for about 5 minutes. Drain and add potatoes, ½ cup of fish broth and ¼ cup white wine (so you’re decreasing the amounts above) and paprika to the veggies. Place tuna fillets in the center of the pot, cover and simmer for an additional 15 minutes. Dish tuna onto plates with some potatoes and a bit of the broth. Enjoy!!

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Coming up NEXT on the blog … is shrimp scampi? Is scampi shrimp? Stay tuned and find out. Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox

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Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

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