Marmitako, Basque Cuisine

Marmitako Recipe: Traditional Basque Cuisine from Spain

Region / culture: Spain | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Marmitako is a traditional Basque dish that originated from the fishermen of the Basque Country in northern Spain. This hearty stew is made with fresh tuna, potatoes, peppers, onions, and tomatoes, creating a flavorful and comforting meal that is perfect for cold winter days.

History

Marmitako has been a staple in Basque cuisine for centuries, with its origins dating back to the fishing communities along the coast. Fishermen would prepare this dish on their boats using the catch of the day, along with simple ingredients that were easy to transport and cook. Over time, marmitako has become a beloved dish in Basque households and restaurants, showcasing the region's rich culinary heritage.

Ingredients

1 kg bonito (tuna)
1.5 kg potatoes
1 onion
1 green pepper
2 garlic cloves
1 small hot pepper
2 ripe tomatoes
200 ml oil
1 bunch of parsley
white wine
salt

How to prepare

Cut the onion, green pepper, and garlic cloves into small dice. Add the small hot pepper and cook until softened. Boil the tomatoes, peel them, remove the seeds, and cut into pieces. Add them to the green vegetables and let it boil. Peel and dice the potatoes. Add them to the vegetables, stir lightly, and cover with tuna broth. Add salt and simmer on low heat until the potatoes are cooked and the broth thickens. Cut the tuna into square pieces, season with salt, and add to the potatoes. Set aside for five to seven minutes. When serving, garnish with parsley.

Variations

Add bell peppers or carrots for extra flavor and color.
Use different types of fish, such as swordfish or mackerel, for a unique twist.
Add a splash of white wine for a touch of acidity.

Cooking Tips & Tricks

Use fresh tuna for the best flavor and texture in this dish.

- Be sure to simmer the stew on low heat to allow the flavors to meld together.

- Garnish with fresh parsley for a pop of color and freshness.

- Adjust the amount of hot pepper to suit your spice preference.

Serving Suggestions

Serve marmitako hot with crusty bread on the side for a complete meal.

Cooking Techniques

Simmer the stew on low heat to allow the flavors to develop.

- Be sure to stir the stew occasionally to prevent sticking.

Ingredient Substitutions

Use canned tuna if fresh tuna is not available.

- Substitute vegetable broth for tuna broth if desired.

Make Ahead Tips

Marmitako can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve marmitako in individual bowls garnished with fresh parsley for a beautiful presentation.

Pairing Recommendations

Pair marmitako with a crisp white wine, such as Txakoli, to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of marmitako contains approximately 350 calories.

Carbohydrates

Each serving of marmitako contains approximately 30 grams of carbohydrates.

Fats

Each serving of marmitako contains approximately 15 grams of fats.

Proteins

Each serving of marmitako contains approximately 25 grams of proteins.

Vitamins and minerals

Marmitako is rich in vitamins and minerals, including vitamin C, potassium, and iron.

Alergens

Marmitako contains fish and may not be suitable for those with seafood allergies.

Summary

Marmitako is a nutritious and balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Marmitako is a delicious and comforting stew that showcases the flavors of the Basque Country. With fresh tuna, potatoes, and vegetables, this dish is a hearty and satisfying meal that is perfect for any occasion.

How did I get this recipe?

I can still picture the first time I came across the recipe for Marmitako, a traditional Basque dish. It was many years ago, when I was just a young girl living in a small village nestled in the lush green hills of northern Spain. My grandmother, Maria, was the one who taught me how to make this hearty and comforting stew.

Maria was a wonderful cook, and she knew all the traditional recipes of our region by heart. She would spend hours in the kitchen, preparing delicious meals for our family using only the freshest ingredients from the local markets. I always loved helping her in the kitchen, watching her work her magic with pots and pans, creating dishes that were not only delicious but also filled with love and care.

One day, as I was helping Maria prepare lunch, she pulled out a worn and tattered recipe book from the bottom of a drawer. She flipped through the pages until she found the one she was looking for - the recipe for Marmitako. She explained to me that Marmitako was a traditional Basque dish made with fresh tuna, potatoes, peppers, and tomatoes. It was a simple yet flavorful stew that was perfect for chilly days when you needed something warm and comforting to fill your belly.

As Maria began to gather the ingredients, she told me the story of how she learned to make Marmitako. She explained that the recipe had been passed down through generations of our family, originating from our Basque ancestors who had lived in the region for centuries. She had learned how to make it from her own mother, who had learned it from her mother before her, and so on.

Maria guided me through the process of making Marmitako, showing me how to properly clean and cut the tuna, how to sauté the vegetables until they were soft and fragrant, and how to simmer everything together in a rich and savory broth until the flavors melded together beautifully. As the stew bubbled away on the stove, filling the kitchen with the mouthwatering aroma of garlic, onions, and fresh herbs, Maria shared with me the memories she had of making Marmitako with her own mother when she was a young girl.

I listened intently as she spoke, imagining myself as a young girl learning the secrets of Basque cuisine from my own grandmother. I could almost taste the Marmitako as Maria described how it was traditionally served in a large communal pot, with crusty bread and a glass of Txakoli, a local white wine. She told me how the villagers would gather together around the pot, laughing and sharing stories as they dipped their bread into the stew and savored each spoonful.

As we sat down to enjoy the Marmitako together, I marveled at how such a simple dish could bring so much joy and warmth to our hearts. The flavors were bold and vibrant, the tuna tender and flaky, the potatoes creamy and satisfying. I could feel the love and history that had been passed down through the generations in every bite, connecting me to my Basque roots in a way that I had never experienced before.

From that day on, Marmitako became a staple in our household, a dish that I would make for my own family as I grew older and moved away from the village. I would think back to that day in the kitchen with Maria, learning the recipe from her with love and patience, and I would feel a sense of pride and gratitude for the culinary heritage that had been handed down to me.

Now, as I stand in my own kitchen, preparing Marmitako for my grandchildren, I can't help but smile as I remember the day when Maria first taught me how to make this traditional Basque dish. The recipe may have come from many places and people over the years, but the love and memories that accompany it will always remain in my heart, connecting me to my past and my family in a way that is truly special. And as I share this dish with my loved ones, I know that I am passing down a piece of our heritage to the next generation, ensuring that the tradition of Marmitako will continue to live on for years to come.