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Marmitako de Atún | Basque Fish Stew
(0)
40 min
Under an hour
Gurkerl Küche
Ein traditioneller baskischer Fischer-Eintopf mit saftigem Thunfisch, Erdäpfeln, knackigem Paprika und feiner Weißwein-Note. Authentisch, aromatisch und herrlich herzhaft.
Preparation method
Preparation
Pat the tuna fillet dry with paper towels and cut into approx. 2.5–3 cm cubes. Peel and finely chop the onion. Peel the garlic cloves and slice them thinly. Deseed the red and green bell peppers and cut them into bite-sized pieces.
Peel the potatoes, cut into them slightly with a knife, and crack/break off pieces (cascar/chafar technique) so that the starch is released during cooking, giving the stew a wonderfully creamy consistency.
Making the Stew & Simmering
Heat 3 tbsp olive oil in a large pot. Sauté the chopped onion and pepper pieces over medium heat for about 8–10 minutes until translucent. Add the garlic and tomato paste and roast briefly.
Chef's tip
Crack potatoes instead of cutting: Cutting into and snapping off the potato pieces releases a particularly large amount of natural starch, giving the sauce a velvety, thick consistency.
Do not overcook the tuna: Fresh tuna dries out quickly if cooked too long. The residual heat of the hot soup is completely sufficient to cook the cubes to perfect juiciness in just a few minutes.
Ingredients
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