The Basques have had an enormously historical fishing tradition. They are also extraordinarily well known for their culinary skills and Michelin star restaurants ( Martin Berasategui, Pedro Subijana, Luis Irizar, Andoni Luis Aduriz, Eneko Axtea & Elena & Juan Mari Arzak to name a few ) ..
During the White tuna season from October to June, bonito or White tuna are caught and brought to the coasts. This fish stew can be prepared with any firm fish: Grouper, Sword Fish, Hake or Cod ..
Mar denotes the sea .. Mi, is me .. Tako is a chunk ..
Marmitako :
1 Kilo of firm fish ( White tuna, grouper, cod fish, hake, sword fish cut into thick chunks )
200 Ml. Evoo or 3 / 4 cup
2 small onions or shallots and 1 large red ripened tomato, de seeded and peeled minced
2 Green bell capsicums seeded and diced
300 grams of stew or boiling potatoes cut into chunks
*** 4 dried red bell capsicums soaked into wáter over night ( reserve this liquid )
1) Have fish monger, remove the skin and all bones of the fish and have sliced into thick chunks.
2) Heat the Evoo in a heat proof casserole and sauté the onions, tomato and Green bell peps on a low flame until softened ..
3) Add the potatoes and pour home made fish stock to just cover the potatoes and cover the sauté pan and slow simmer 30 minutes until the potatoes are tender ..
4) Sauté the fish chunks in a small amount of Evoo, add sea salt to taste and transfer to the casserole in which you have the tender potatoes.
5) Drain the fish chunks and place in the casserole with the potatoes ..
6) Low simmer 10 minutes ..
7) Purée the red dried peppers and take the liquid and add to the casserole ..
8) Check the seasoning .. Add parsley, thyme, oregano, rosemary and savory ..
9) Remove from heat and allow to rest. Give a stir with a wooden spatula ..
10) Serve in Deep earthenware bowls ..
Serve with sparkling Apple cider Txacoli ( Cha ko lee ) well chilled or a sparkling White wine of choice ..
Last edited: