Entree: France – Basque Country – Marmitako (Basque fisherman’s tuna and potato stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 1 green bell pepper, about 6 oz (170 g), seeded and sliced
- 2 garlic cloves, minced, about 0.2 oz (6 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 g) canned crushed tomatoes
- 1 lb (454 g) fresh tuna loin, cut into 1-inch (2.5 cm) chunks
- 1 lb (450 g) waxy potatoes (Yukon Gold or similar), peeled and cut into 1-inch (2.5 cm) pieces
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) fish stock or water
- 1 bay leaf
- 1 tsp (5 g) smoked paprika (pimentón)
- 1 tsp (6 g) salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat the olive oil in a wide, heavy pot over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes.
2. Add the sliced green pepper and minced garlic and cook 3–4 minutes until softened.
3. Stir in the tomato paste and smoked paprika and cook 1 minute to release the aromas. Add the crushed tomatoes and white wine, scraping up any browned bits; simmer 3 minutes.
4. Add the potato pieces, fish stock, bay leaf, salt and pepper. Bring to a gentle simmer, cover partially, and cook until the potatoes are nearly tender, about 15–20 minutes.
5. Add the tuna chunks, nestling them into the stew. Simmer gently, uncovered, until the tuna is just cooked through and the potatoes are tender, 5–8 minutes. Do not overcook the fish.
6. Taste and adjust seasoning. Remove the bay leaf, sprinkle with chopped parsley and serve hot with crusty bread.