Delicious and hearty Basque Fisherman’s stew with tomatoes, peppers, onions and potatoes flavored with smoky Spanish Paprika.
Since ancient times fisherman along the coasts of northern Spain and southwest France have been heading out into the Bay of Biscay for tuna one of the most traditional preparations has been this braised stew of tomatoes, onions, peppers and potatoes. Now there are as many variations of this home cooked recipe as their are fish in the sea and with that in mind I submit my version of this stew called Marmitako which is the Basque term for the traditional stewing pot used to make it.
MISE EN PLACE
Things that need to be done before cooking starts.
Chop up the tuna and set aside. Dice the garlic and set aside and let rest 10 minutes. Dice up the onions, bell peppers and potatoes. Chop the bacon into tiny pieces and set aside.
Tools You Will Need
- Dutch Oven or Large High-Walled Sauté Pan with Lid
- Large Spoon
- 1 lb Fresh Tuna
- 2 slices Uncured Bacon
- 1.5 tbs. Extra Virgin Olive Oil
- 1 Organic Onion, diced
- 6 Garlic Cloves, diced
- 2 Organic Bell Peppers, diced
- 2 Organic Yellow Potatoes, sliced
- 1 can Organic Diced Tomatoes, no salt added
- 1 cup White Wine
- 2 cups Water
- ½ tsp. Spanish Smoked Paprika
- Process the Mise En Place and do all the chopping and cutting and place everything aside until needed.
- Heat the Dutch Oven or large saute pan over high heat and add 1 tbs. olive oil and the chopped bacon, cook 2-3 minutes to get the bacon to start rendering the fat.
- Season the chopped tuna with some pepper and salt and add to the pan; cook, stirring occasionally, for 3-4 minutes until the outside of the tuna has achieved a good sear and is golden. Remove tuna and bacon from pan and set aside.
- Add remaining olive oil to pan and add the potatoes, seasoning with salt and pepper; then cook, stirring occasionally, for 5 minutes.
- Add the onions and cook 2-3 minutes, stirring occasionally.
- Add the garlic and bell pepper and cook, stirring occasionally, for 3 minutes.
- Add the tomatoes, season with salt, pepper and paprika; stir to incorporate; return the tuna and bacon to the pan.
- Add the white wine and water; bring to boil then cover and lower temperature to low and cook for 30 minutes.
- Serve and enjoy!