Marmitako – Basque tuna and potato stew

Marmitako is the stew of the Basque tuna fishermen: bonito, potatoes, peppers and tomato in a broth that tastes of both sea and land at once. The potatoes are broken, not cut, so that they thicken the broth — honest, deep cooking.

Fish & Seafood Category

30 MIN Prep time

40 MIN Cook time

4 people Servings

Preparation

Sofrito

Sweat the onion, pepper and garlic in olive oil for 10 minutes, add the choricero flesh and the grated tomato and reduce for 5 minutes.

Potatoes

Do not cut the potatoes but break them into pieces (so they release starch) and add them. Cover with fish stock and simmer for 20–25 minutes until tender and the broth thickens.

Tuna

Take the pot off the heat, fold in the tuna and let it stand in the residual heat for just 3–4 minutes — it should stay pink and juicy inside, not cook dry. Season, let rest briefly.

Why this wine?

The Gigue, with its lively, fresh fruit, accompanies the robust tuna and the peppers without weighing down the stew — a light red with fish, conceived in a thoroughly Basque spirit.

Good to know

Tips & insights

Add the tuna only at the very end to the hot stew and let it steep just two to three minutes, otherwise it turns dry.
Do not cut the potatoes but break them; the torn surfaces release starch and bind the broth to a silky texture.
The flesh of the choricero pepper gives marmitako its depth; use a little smoked paprika as a substitute.
Let the stew rest briefly after cooking, so the flavours round out.
Keep a little more stock on hand, so the stew stays moist and does not become too thick.

Frequently Asked Questions

Which wine goes with marmitako?

The Gigue. Its lively, fresh fruit accompanies the hearty tuna and the peppers without weighing down the stew, a light red with fish, in a wholly Basque spirit. In summer the structured rosé of the Prélude is also lovely, taking up the tomato and staying fresh.

Which fish suits marmitako?

Classically bonito, the white tuna of the Bay of Biscay. Ordinary tuna works well too. Choose firm pieces without skin and cut them generously, so they just cook through in the hot broth and stay juicy.

Why break the potatoes rather than cut them?

Breaking tears the potato tissue instead of cutting it cleanly. The rough broken surfaces release more starch into the broth during cooking and bind it to a silky consistency. This gives marmitako its typical, lightly bound texture entirely without flour.

Can I prepare marmitako ahead?

Yes, you can cook the broth with potatoes, peppers and tomato a few hours ahead and keep it cool. Add the tuna only while reheating, just before serving. That keeps the fish tender, and the stew tastes even rounder once the flavours have settled.

The wine to pair