Also Known As:
Fresh Tuna Fish
Ethnic Origin:
Basque/Spain
Marmitako is the traditional Basque guiso marinero - a tasty fish stew, prepared in an earthenware casserole.
Fresh tuna is one of the favorites of Basque cuisine. It is caught at the end of the summer, while chasing anchovy. It should be differentiated from atun, which is usually sold canned in Spain and other countries.
Ingredients:
7 tablespoons olive oil
2 onions, chopped
3 garlic cloves, minced
1 kg (2 pounds) fresh tuna, in large chunks with skin and bones removed
5 tomatoes, peeled and chopped
3 pimientos, cut in strips
1/4 teaspoon cayenne
2 tablespoons parsley, finely chopped
2 bay leaves
1 teaspoon salt
2 dl (7 ounces) white wine
1/2 (2 cups, 16 ounces) fish broth water
750g (1 1/2 pounds) potatoes, in large chunks
Preparation:
Heat oil in large earthenware casserole and saute onion and garlic over low heat until onion is tender.
Add fresh tuna, tomatoes, pimientos, cayenne, parsley and bay leaves. Season with salt.
Turn carefully. Pour over the wine and fish broth.
Add the amount of water needed to cover.
Simmer, covered, for 1 hour.
After 40 minutes, add potato chunks. Season to taste.
Serve in casserole with fresh crusty white bread.
Courtesy of:
Lavanda from Latino-Recipe mailing list
To Subscribe, send an e-mail to: latino-recipe-subscribe@yahoogroups.com
Or the Cocina-Mexicana list at: cocina-mexicana-subscribe@yahoogroups.com
Related Resources:
By Country
Recipes from Latino Cultures and Iberian cultures, listed by country.
Spanish Culture
Spanish Cuisine and culture from your Guides to Spanish Culture.
<Back to Last Page> <Recipe Index> <Share a Recipe>