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.
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 🙂 .
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.
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
Marmitako - Basque Tuna Stew Recipe
- -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
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
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
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
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
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
Transfer the tuna stew into 2 shallow bowls and garnish each one with fresh parsley
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