A Basque Inspired Fish Stew
I was lucky enough to pick up a couple small tuna steaks from the tail end of the fish at my local seafood shop for a pretty reasonable price.
My first thought was to use them to make tuna burgers, but then I remembered this wonderful tuna and potato stew called Marmitako that we had while visiting Spain. With my memories for inspiration, I was inspired to create my own variation on that simple stew.
What is Marmitako?
Marmitako is a rustic fish soup/stew that comes from the Basque Region of Spain. It’s very easy to make and requires only one pot!
Derived from the Basque word marmita, pot or casserole, Marmitako roughly translates as “from the pot”. Marmitako began as a simple dish that Basque tuna fishermen would make on their boats while out at sea using ingredients on hand, typically potatoes, onion and of course tuna. Now you will find many variations of the dish across Spain and France, using different types of fish and vegetables.
One variation we tried included black and green olives in the mix. While not traditional, I really enjoyed the hit of bitter, brininess they add and have incorporated olives into my version of the dish.
What other seafoods can you use?
While tuna is the most authentic option, here in Toronto it can be quite expensive! You can substitute another less expensive firm fleshed fish, shrimps, or even clams or mussels. It won’t be authentic, but it will still be delicious and after all this is only meant to be a Basque inspired dish!
Ingredients
- 8 ounces raw tuna cut into ½-inch cubes
- sea salt to taste
- 2 tbsp. extra-virgin olive oil
- 1 bell pepper chopped
- 1 yellow onion chopped
- 2 yellow potatoes peeled and cut into cubes
- 1 garlic clove minced
- 1 cup diced tomato
- 4-5 green olives pitted and halved
- 4-5 black olives pitted and halved
- ¼ cup dry white wine optional
- 1 cups fish stock (substitute water or vegetable stock)
- ½ tsp. pimentón or smoked paprika
- 1 small red chili diced (optional)
- freshly ground black pepper to taste
- Chopped Italian parsley leaves for garnish
Instructions
- In a large, heavy pot, add the oil over medium heat. Once hot, add the bell pepper and onion and cook, stirring occasionally, until the onion begins to soften but not color, 5 minutes.
- Add the potatoes and garlic, season lightly with sea salt, and cook for 2-3 minutes, then add the wine and cook for 1-2 minutes.
- Stir in the tomato, diced red chili (if using) and smoked paprika, and cook for another 2-3 minutes.
- Add the fish stock or water and olives, cook until the potatoes are tender, about 8-10 minutes.
- Remove from the heat and add the tuna. Cover the pan and let sit until the fish is just barely cooked through, 3–5 minutes.
- Divide the soup between 2 bowls, sprinkle with chopped parsley and serve immediately.