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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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