Marmitako Food

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MARMITAKO RECIPE



Marmitako Recipe image

The origins of this fish soup or stew come from the Basque fishing boats, where the appointed cook had to be original and feed everyone with the left overs and trimmings of the day's work. The name marmitako comes from the word 'marmita', a casserole dish used on the fish boats to be able to cook for hungry fishermen. The recipe has developed with time to become more refine but the basics of potatoes and bonito tuna are still there.

Provided by Javier De La Hormaza

Categories     Basque Recipes, Recipes, Spanish Soups & Stews

Yield 4 people

Number Of Ingredients 16

500g fresh tuna
2 large red onions, finely chopped
2 green peppers, finely chopped
1 garlic clove, finely chopped
1 spring onion, finely chopped
2 tbsp of extra virgin olive oil
1kg of russet potatoes, peeled
3 pimientos choriceros soaked in hot water or 3 tsp of pimiento choricero puree
1 tbsp of chopped fresh flat leaf parsley
Salt
1/2kg of bones and skin from the tuna
1 large onion, finely chopped
2 sticks of celery, finely sliced
1 leek, finely sliced
6 button mushrooms, finely sliced
Few parsley stalks

Steps:

  • Remove the skin and bones from the tuna. Place these into a strainer and rinse to remove any scales or blood.
  • Make a fish stock by sweating gently with a drop of olive oil all the vegetables for 5 minutes, add the fish bones and cover with water. Bring to the boil, skim all impurities and simmer for twelve minutes, strain through a fine sieve and set aside.
  • Chop the red onion and green peppers finely, cut the potatoes into irregular 4cm chunks. The best way is to cut into the potato and then break it off with the knife as this helps release the starch which in turn will help thicken the stew.
  • Pour 2 tbsp of extra virgin olive oil into a large pot, heat slowly and add the red onion and green peppers, when the onion is soft add the potatoes and stir with a wooden spoon, cook slowly for 5 minutes to allow the potatoes to release their starch.
  • Place a fine strainer over the pot and pour the fish stock to cover the potatoes, if necessary add a little water. Bring to the boil and cook on a moderate heat moving the pot now and again for the potatoes to thicken the stew. Season with salt and add the pimiento choricero.
  • The potatoes should take about 15 minutes to cook at a slow heat. Cut the tuna into one 2cm chunks, once the potatoes are cooked add the fish and cook for about 2 or 3 minutes turn off the heat and put a lid on the pot and leave for 5 minutes to rest. Serve immediately.

MARMITAKO (BASQUE FISH STEW)



Marmitako (Basque fish stew) image

This wonderful Basque fish stew has a name that translates as 'from the pot'. A traditional fisherman's meal, here made with bonito, but you can also use tuna.

Provided by Nieves Barragán

Categories     Main course

Yield Serves 4-6

Number Of Ingredients 28

head and bones of the bonito (see below), or you can use hake or cod head and bones (you can get these from the fishmonger)
2 tbsp olive oil
1 leek, roughly chopped
1 carrot, roughly chopped
1 clove garlic, very finely chopped
1 onion, roughly chopped
1 bay leaf
1 tbsp olive oil
2 garlic cloves, crushed
1 onion, very finely chopped
1 large Italian red pepper (around 200g/7oz) very finely chopped
200g/7oz padron pepper, very finely chopped
1 red chilli, finely chopped with seeds removed
5-6 ripe plum tomatoes, grated, to make a sauce
2 dried choriceros peppers, soaked in water. Butterfly the peppers and scrape the paste from the inside with a spoon, leaving the skin (if you can't get the peppers you can buy the paste)
200ml/7fl oz Txakoli (a Basque wine), or other dry, slightly sparkling white wine
1kg/2lb 4oz potatoes, peeled, cut into chunks the same size as the fish
1 bay leaf
75ml/2½fl oz extra virgin olive oil
2kg/4lb 8oz bonito (if you can't get hold of one, use 1kg/2lb 4oz of fresh tuna) cut into large chunks
bunch of parsley, roughly chopped
150ml/5fl oz extra virgin olive oil
50ml/2fl oz Moscatel vinegar
1 shallot, very finely chopped
small bunch of chives, finely chopped
3 sweet Basque piquillo peppers (from a jar), cut into strips
2 heads of Little Gem, leaves only
salt and freshly ground black pepper

Steps:

  • For the fish stock, clean the gills of the fish, ensure that there is no blood whatsoever. Heat the olive oil in a large pan. Gently cook the vegetables, add the fish head and bones, 3 litres/5¼ pints of water and a bay leaf. Heat the stock so it is steaming, but do not boil, for 20 minutes. Pass through a sieve and set aside.
  • For the marmitako, in a large saucepan heat the olive oil. Gently fry the onion and garlic. When half softened, add the red pepper and cook for 2 minutes, then add the padron pepper. When everything is soft add the chilli and tomato sauce.
  • Cook out the acidity and water of the tomato so that it is almost like a paste. Add the choriceros paste and the wine. Cook off the alcohol for a few seconds and then add the potato chunks and season with salt and pepper. Pour in 200ml/7fl oz of the fish stock and add a bay leaf. It should take around 20 minutes for the potatoes to cook.
  • Meanwhile in a separate pan, heat until very hot, add 75ml/2½fl oz of olive oil and quickly flash fry the bonito (or tuna) to caramelise it on the outside but keep it raw in the middle.
  • Once the potatoes are cooked, add the fish to the stew, gently mix it in and take the pan off the heat. Put the lid on and leave it to stand for 10 minutes. After ten minutes give it a gentle shake. Mix the chopped parsley into the stew, drizzle with olive oil and serve.
  • For the baby gem salad, in a small bowl, mix the olive oil and vinegar until they emulsify, add the shallot and chives and season. Add the piquillo peppers and mix gently so that they don't break up.
  • To serve, place a few leaves on a plate and drizzle with the dressing. Place some more leaves on top and drizzle again and so on, so that the leaves remain crisp. Season with salt and pepper.
  • Serve the marmitako in bowls with the salad alongside.

MARMITAKO - BASQUE BONITO STEW



Marmitako - Basque Bonito Stew image

Make and share this Marmitako - Basque Bonito Stew recipe from Food.com.

Provided by Holmes Basque

Categories     Stew

Time 30m

Yield 1 4, 4 serving(s)

Number Of Ingredients 9

1 kg potato
500 g bonito tuna
1/2 onion
2 green bell peppers
1 ripe tomatoes
2 garlic cloves
2 choricero bell peppers
parsley
olive oil

Steps:

  • Cook finelly chopped onion, green peppers and garlic until onion is translucent. Then add potatoes (the traditional way is as follows: You roughly start cutting a piece of potato but the last part you don't cut it, you tear the potato, this is said to release more of the potato starch and make it a thicker more rustic stew, so all the potato pieces should be irregular).
  • Keep cooking for a couple of minutes. After that add the choricero peppers flesh (also called ñoras). These are dried peppers, you have to boil water, pour it over them and let them soak for a few minutes until the flesh reconstitutes and you can scrape it with the back of a knife or spoon. Also add the pealed tomato chopped.
  • Then if you want you can add a little bit of white wine, and then add water just to cover everything, cook it until potatoes are fork tender.
  • After that you cube the bonito, salt and pepper it and add it to the stew along with the parsley. Cover it with the lid and remove from heat, let it set for 5 minutes, adjust salt as needed and serve. Enjoy!

Nutrition Facts : Calories 229.8, Fat 0.5, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 52.3, Fiber 8.1, Sugar 6.2, Protein 6.6

MARMITAKO - BASQUE FISH STEW



Marmitako - Basque Fish Stew image

"This warming Basque fish stew receives its name from the saucepan that it is cooked in, a Marmita." From notesfromspain.com Posted for ZWT 5.

Provided by ThatSouthernBelle

Categories     Tuna

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

600 g fresh tuna (or Bonito if you are in Spain)
1 kg potato
2 onions
2 tomatoes
3 garlic cloves
2 bay leaves
4 tablespoons olive oil
1 teaspoon sweet paprika
1 cayenne pepper
1 liter water
2 sprigs parsley

Steps:

  • Start by peeling the potatoes and slicing them roughly. Then peel and thinly slice both the onion and the garlic. Pour the oil into a saucepan and let it warm on the hob until it starts to smoke. Then add the potatoes, the onion and the garlic and let these cook for about 5 minutes, turning occasionaly.
  • Next add the bay leaves, the cayenne pepper, and finally a tsp of sweet paprika. Be careful at this point, you need to get the paprika coated in the oil without burning it - to do this successfully stir non-stop for between 20 to 30 seconds then immediately add the water, until the potato mixture is covered. Remove the cayenne pepper, and let the stew boil for 20 minutes.
  • Meanwhile, prepare the tomatoes and the fish. To easily peel the tomatoes, scald them (cover for half a minute with boiling water) and then remove the skin. Chop the tomatoes roughly and purée them using a fork. Next, cut the fish into small cubes, carefully removing any remaining bones.
  • When the 20 minutes are up (this time really depends on the type of potatoes) add the tomato purée and leave the dish simmering on the hob for a further 7 minutes. Then add the tuna, and cook it for just 5 to 7 minutes more - you really have to be careful not to overcook the fish or it won't be tender. Sprinkle with the chopped parsley and serve in bowls.

Nutrition Facts : Calories 567.1, Fat 21.3, SaturatedFat 3.9, Cholesterol 57, Sodium 84.3, Carbohydrate 52.7, Fiber 7.3, Sugar 6, Protein 41.3

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