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.
Now, 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
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