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All Recipes, Main Dishes / February 3, 2018

Marmitako – Basque Tuna Stew Recipe

February is here, and in Spain it represents the coldest month of the year, so it´s no wonder why I´m posting this Basque tuna stew recipe, known as Marmitako in the Basque country. There is nothing better than a warm and comforting stew on a cold day, it takes all the chills out of your body and fills you with nothing but comfort.

Marmitako - Basque Tuna Stew Recipe
The funny thing about this Basque tuna stew recipe, is that it feels like comfort food, when in reality it is a super healthy dish. Talk about the perfect stew you can enjoy and feel good about 🙂 .

Marmitako - Basque Tuna Stew Recipe
This Marmitako is really quite simple to make and you don´t need any special equipment, I used a a standard stock pot, and most importantly, fresh ingredients. With a recipe this simple, it is always important to use the freshest and highest of quality ingredients, it truly does make a difference in the overall flavor.

Marmitako - Basque Tuna Stew Recipe
Watch the video below on how to make this Marmitako – Basque Tuna Stew Recipe or check out the recipe card below, which you can print.

Watch the Video Below on How to Easily Make this Marmitako – Basque Tuna Stew Recipe

5 from 1 vote

Marmitako - Basque Tuna Stew Recipe

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2
Author Albert Bevia @ Spain on a Fork


  • -2 fillets fresh tuna
  • -1/4 cup extra virgin Spanish olive oil
  • -2 cloves of garlic
  • -1/2 large onion
  • -1/2 red bell pepper
  • -1/2 green bell pepper
  • -1 large yukon gold potato
  • -1 cup diced tomatoes
  • -1/2 tsp dried thyme
  • -1/2 tsp smoked paprika
  • -1/2 cup white wine
  • -2 1/2 cups fish broth
  • sea salt
  • freshly cracked black pepper
  • fresh parsley


  1. Begin by cutting all the vegetables first, finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper, finely dice 1/2 of a green bell pepper and cut 1 large yukon gold potato into small cubes
  2. Heat a large stock pot with a medium heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic, mix with the oil and cook for about 4 minutes, then add the diced bell peppers, mix and cook for another 5 minutes, then add the cubed potatoes, mix and cook for another 2 minutes, then add 1 cup of diced tomatoes, season everything with a generous pinch of sea salt, freshly cracked black pepper, 1/2 teaspoon of dried thyme and 1/2 teaspoon of smoked paprika, mix everything together and cook for 2 minutes
  3. Turn the fire up to a HIGH heat and add 1/2 cup of white wine, about 4 minutes after adding the white wine add 2 1/2 cups of fish broth, once it comes to a boil, place a lid on top and lower the fire to a LOW heat
  4. While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into 1/2 inch cubes
  5. After leaving the stew to simmer for 20-25 minutes, add the cubed tuna to the stock pot, mix it with the rest of the ingredients, place the lid back on top and cook for another 10 minutes
  6. Transfer the tuna stew into 2 shallow bowls and garnish each one with fresh parsley
  7. Enjoy!

Recipe Notes

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  1. Kenrick Fearn

    5 stars
    Can you swap out the potatoes for a low carb version …say with courgette or aubergine …I know it will not be as thick due to lack of starch …but it save on unwanted stomach growth !

    04 . Oct . 2023
    • Spain on a Fork

      Absolutely! Much love 🙂

      04 . Oct . 2023
  2. Diane

    Hi Diane again. I noticed your tuna was grey to light pink in color. Went to my fish market and they only had yellowfin very red. Does it make a difference? Also how many pounds. Making it this weekend for a family who has roots in Basque. Wish me luck. Thank you.

    02 . Feb . 2023
    • Spain on a Fork

      Yellowfin tuna is OK to use here. How many pounds depends on how much you are making, about 1/2 lbs per person is typical 🙂 Much love!

      03 . Feb . 2023
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  4. Diane

    Can’t wait to try. Can I make ahead of time and add tuna when reheating just before serving?

    30 . Jan . 2023
    • Spain on a Fork

      Yes, add the tuna when you are ready to serve the stew 🙂 Much love!

      01 . Feb . 2023
  5. Teo

    Que tremendo! I tried this recipe this evening and the results were superb. Thank you!

    05 . Oct . 2022
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Saludos

      06 . Oct . 2022
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  7. Emma

    Hi thanks for the recipe. I am running a northern Spanish wine masterclass and would like to use this recipe however I don’t like to use vegetables out of season so as it is February what can I use instead of the peppers please?

    02 . Feb . 2022
    • Spain on a Fork

      You can use carrots & celery instead 🙂 much love!

      02 . Feb . 2022
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  9. Vicki

    Hi. Can the recipe be doubled? Also can I use clam nectar instead of fish broth? Thanks.

    26 . Aug . 2021
    • Spain on a Fork

      Yes recipe can easily be doubled, never used clam nectar, but I am sure it can be used 🙂 much love

      27 . Aug . 2021
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  11. Mark Lipshutz

    It would be helpful to know the weight of the tuna.

    10 . Jun . 2020
  12. Pilar Stevens

    Looks delish! What can I use to sub the fish broth with? One of my kids is allergic.

    30 . Jan . 2020
    • Spain on a Fork

      You can use veggie broth or even water 🙂 but the veggie broth will be better, much love

      31 . Jan . 2020
  13. Debs

    I love how simple this recipe is! It looks and sounds like the perfect mid-winter warmer. Lovely recipe!

    05 . Feb . 2018
    • Spain on a Fork

      Thank you for the comment Debs 🙂

      05 . Feb . 2018

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