Get ready to bring a taste of coastal Spain right into your kitchen with this incredibly flavorful and comforting dish: Basque Fish and Potato Stew, also known as Marmitako! This robust, aromatic, and surprisingly simple stew features tender tuna, hearty potatoes, and a medley of fresh vegetables, all simmered in a savory, spiced broth. It’s truly a perfect, warming meal for the whole family, especially on a chilly evening.
Marmitako is a cherished traditional dish from Spain’s Basque Country, originally prepared by fishermen right on their boats. The star ingredients are fresh tuna (or another firm white fish) and potatoes, beautifully complemented by sweet vegetables, a splash of white wine, and aromatic paprika. It’s proof that a few simple ingredients can create an unbelievably delicious result!
Ingredients:
- Fresh Tuna (about 1.5 lbs / 700g), cut into 1-inch cubes. If tuna isn’t available, other meaty fish like mackerel, cod, or halibut work wonderfully too!
- 4-5 medium Potatoes (about 2 lbs / 900g), peeled and cut into medium chunks
- 1 large Onion, thinly sliced
- 1 large Green Bell Pepper, diced
- 1 medium Carrot, finely diced
- 2-3 cloves Garlic, minced
- 2-3 cups Fish Broth (or water with a fish bouillon cube/seasoning)
- ½ cup Dry White Wine (like Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Sweet Paprika (Spanish paprika adds an authentic touch!)
- 1 can (14.5 oz / 400g) Crushed Tomatoes (or finely chopped fresh tomatoes)
- 1-2 Bay Leaves
- 2-3 tablespoons Olive Oil
- Salt to taste
- (Optional) Fresh, finely chopped Parsley for serving
Preparation:
- Prep Your Veggies: Mince the garlic and finely dice the carrot. Thinly slice the onion. Cut the green bell pepper into medium-sized cubes.
- Sauté the Aromatics: Heat the olive oil in a large, wide pot or Dutch oven over medium heat. Add the minced garlic, sliced onion, and diced green bell pepper. Add a pinch of salt and stir well. Reduce the heat slightly, then add the finely diced carrot. Cover the pot and let the vegetables sweat and soften for about 5-7 minutes, stirring occasionally.
- Deglaze with Wine: Pour in the white wine. Increase the heat to medium-high and let the alcohol evaporate, stirring for about 2-3 minutes.
- Add Potatoes & Spices: Add the potato chunks to the pot. When cutting the potatoes, make small, intentional “nicks” with your knife as you break them apart (known as chascando in Spanish). This rough edge helps the potato starch release into the broth, thickening the stew naturally. Sprinkle in the sweet paprika and season with a little more salt.
- Simmer the Stew: Pour in about 1 cup of fish broth, add the bay leaves, and stir in half a cup of the crushed tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 30 minutes, or until the potatoes are almost tender.
- Introduce the Tuna: Once the potatoes are nearly cooked through, add the cubed tuna (or your chosen fish) to the pot. Gently stir it in. Cook for just another 3-5 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish, as it can become tough.
- Rest Before Serving: Remove the pot from the heat and let the Marmitako rest, covered, for a few minutes. This allows the flavors to meld beautifully.
- Serve & Garnish: Ladle the hearty stew into bowls. Garnish with fresh, finely chopped parsley, if desired.
Your delicious Basque Fish & Potato Stew (Marmitako) is ready! Enjoy your meal!
Chef’s Tip: This stew is absolutely incredible served with crusty bread or a slice of toasted sourdough. It’s perfect for soaking up every last drop of that rich, flavorful broth! It’s truly an ideal dish for cooler weather or whenever you’re craving something hearty, comforting, and deeply satisfying.
