Chef-tested recipe
Basque fishermen’s stew of fresh albacore tuna, potatoes, onion, green pepper, tomato, and choricero pepper
Marmitako is the potato and bonito stew associated with Basque tuna fishermen. Its name refers to the marmita, the pot used aboard fishing boats. Onion, green pepper, tomato, and choricero pepper form the aromatic base; potatoes are cut by snapping the final edge so they release starch, and the tuna is added only when the stew is nearly finished to keep it succulent.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 25 mins
- Cook Time
- 50 mins
- Resting Time
- 5 mins
- Total Time
- 1 hour 20 mins
- Cuisine
- Spanish, Basque
- Course
- Main dish and stew
- Cooking Method
- Sofrito cooking, potato simmering, and residual-heat poaching
- Difficulty
- Easy
- Best Served With
- Best served with crusty bread, piparra peppers or other pickled green chillies, and a crisp green salad.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Heavy pot with lidpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Wooden spoonpaid link
- Fish tweezerspaid link
- Digital kitchen scalepaid link
- Measuring jugpaid link
Ingredients
For the tuna
- Fresh albacore tuna or bonito, cut into 3 cm cubes: 900 g
- Fine sea saltpaid link: 6 g
- Freshly ground black pepper: 2 g
For the stew
- Extra-virgin olive oilpaid link: 70 ml
- Yellow onions, finely diced: 300 g
- Italian green peppers, finely diced: 250 g
- Garlic, finely minced: 25 g
- Ripe tomatoes, coarsely grated: 350 g
- Choricero pepper pulppaid link: 50 g
- Dry white wine: 150 ml
- Floury potatoes, peeledpaid link: 1.2 kg
- Hot fish stock: 1.4 litres
- Bay leaf: 1
- Fine sea saltpaid link: 8 g
- Flat-leaf parsley, chopped: 25 g
Preparation Overview
Remove the tuna skin, bloodline, and connective tissue, then cut the flesh evenly and keep it refrigerated. To chascar the potatoes, insert the knife partway into each piece and twist so the final edge snaps away. This rough surface releases starch and thickens the broth naturally.
Method
Season the tuna cubes lightly with 6 g salt and the black pepper, cover, and refrigerate while the stew cooks.
Heat the olive oil in a heavy pot over medium-low heat.
Add the onions and green peppers and cook for 12 to 15 minutes until very soft without browning.
Add the garlic and cook for 1 minute, then stir in the grated tomato and cook for 8 minutes until concentrated.
Add the choricero pepper pulp and stir for 1 minute.
Pour in the white wine and simmer for 3 minutes until the raw alcohol aroma fades.
Add the snapped potato pieces, hot fish stock, bay leaf, and remaining salt.
Cover partially and simmer for 22 to 28 minutes until the potatoes are tender and the broth has thickened.
Remove the bay leaf, turn the heat to its lowest setting, and fold in the tuna. Cook for 2 minutes, then switch off the heat.
Cover for 3 minutes so the tuna finishes gently, rest for 5 minutes, and finish with parsley.
Beginner Technique Notes
Do not use canned tuna; marmitako depends on fresh tuna added in large pieces.
Snapping rather than cleanly slicing the final edge of each potato helps starch escape into the broth.
Choricero pepper pulp is mild, sweet, and earthy. It is different from hot chilli paste.
The tuna needs very little heat. Add it at the end and let residual heat finish the centre.
Tips and Variations
Make quick fish stock from tuna trimmings and mild white-fish bones, avoiding oily heads that can dominate the broth.
When fresh bonito del norte is in season, use it for the most traditional Basque character.
Do not mash the potatoes deliberately; a few corners will dissolve naturally as the pot simmers.
For a thicker stew, crush one cooked potato piece into the broth before adding the tuna.
Serving Ideas
- Ladle the marmitako into warm deep bowls, distributing tuna and potatoes evenly. Finish with parsley and a thin thread of extra-virgin olive oil if desired.
Storage
For the best texture, eat marmitako immediately. Refrigerate leftovers for up to 2 days and reheat very gently; the tuna will firm further. The potato base can be prepared one day ahead, then reheated and finished with fresh tuna.
Nutritional Value
Allergen Notes
Contains fish. White wine contains alcohol, although much cooks off. Check prepared choricero pepper pulp and fish stock for additives or other allergens.
Frequently Asked Questions
What does marmitako mean?
The name comes from marmita, the cooking pot used by Basque fishermen, with the Basque suffix -ko.
Which tuna is best?
Fresh bonito del norte or albacore is traditional when in season. Other firm fresh tuna can work.
Why are the potatoes snapped?
The irregular broken edges release starch and naturally thicken the stew.
Can I cook the tuna longer?
It is possible, but tuna becomes dry quickly. Add it only during the final minutes.
