Recipes
Basque Tuna Stew (Marmitako)
Serves 4
| Prep Time: 15 mins
| Cook Time: 35 mins
| Total Time: 50 mins
You may need: Basque Blend
Discover The Recipe
A journey through Northern Spain’s Basque country wouldn’t be complete without savoring local delicacies such as Basque Tuna Stew, also known as Marmitako. This warm and comforting stew is simple to make, yet full of depth and character. Basque cuisine is heavily influenced by Spanish and French traditions since the Basque area stretches across the border between France and Spain. Displaying a harmonious balance among fresh, seasonal vegetables, seafood and meat dishes, Basque cuisine is always delightful and flavorful. These recipes are often enhanced by fresh herbs and chili peppers such as the native Espelette pepper – a smoky and mild chili pepper.
Fish and shellfish are a huge part of Basque cuisine and varieties like cod and tuna are very popular in most seafood recipes. Basque Tuna Stew came about as a way for local fishermen to reduce waste. Remaining at sea for long periods at a time, fishermen would cook any excess tuna with potatoes and peppers. Our recipe for Basque Tuna Stew is perfectly seasoned with our unique Basque Blend. Paprika and chili flakes, onion powder and earthy herbs like thyme, sage and marjoram deliver an authentic, savory touch to any dish. Although tuna is the standard fish for this recipe, you can also use any other delicate whitefish such as cod or pollock for an equally delicious dish. Looking for a plant-based alternative? Then try substituting the fish with extra firm tofu, mushrooms, or your favorite vegan “fish” alternative.
Ingredients
1lb fresh tuna steaks, cut into 1” cubes (frozen tuna will work as well)
1 tsp salt plus 1 Tbsp for stew
¼ tsp black pepper
2 Tbsp extra virgin olive oil
¼ cup yellow onion, diced
¼ cup red bell pepper
¼ green bell pepper
3 cloves garlic, minced
2 medium potatoes, chopped (Yukon gold or russet)
1 cup tomatoes, diced
½ cup dry white wine
2 ½ cups fish stock (vegetable stock, chicken stock or bottled clam juice work as well)
¼ tsp thyme leaves, chopped
¼ cup parsley, chopped
2 bay leaves (optional)
1 Tbsp Piquant Post Basque Blend
Chopped parsley (for garnish)
Notes
Tuna is a delicate fish so take care not to overcook it in the stew.
If you would like a thicker stew, crush or break apart a couple of the potatoes to release the starch and thicken the stew.
Instructions
In a small bowl, season the tuna with salt and pepper and set aside.
Heat the olive oil in a large, heavy bottom pot or dutch oven over Med heat until it begins to shimmer. Add the onion and bell peppers and sauté until lightly browned for about 5 minutes. Add the garlic and potatoes and stir for an additional 2 minutes. Next, add the chopped tomatoes, white wine and fish stock and stir while.
Turn the heat up to High and bring the mixture to a boil. Add the thyme, parsley, bay leaves, 1 Tbsp salt and Piquant Post Basque Blend then stir to combine. Reduce the heat to Med-Low, cover the pot and simmer until the potatoes are tender for about 20-25 minutes.
Once the potatoes are tender, turn the heat up to Med and add the tuna. Allow the stew to cook for an additional 3 minutes until the tuna is cooked through. Turn off the heat, adjust the salt if necessary and serve with crusty bread.
Alternatives & Substitutions
Basque Tuna Stew (Marmitako) is a delicious and nourishing soup that is highly celebrated in most Spanish households. It is inexpensive with simple ingredients and bold flavors. Although fresh tuna is preferred, frozen tuna filets can work in this recipe as well.
If you are unable to find fish stock at your local supermarket you can substitute with vegetable stock, chicken stock, fish bouillon cubes or fish base concentrate. You can also be adventurous and try making your own homemade fish stock.
For a meatless take on this recipe, substitute the tuna with extra firm tofu, jackfruit or a variety of seasonal vegetables. Alubias de Tolosa is another meatless take using this tasty Basque Blend
Try our recipe for a delicious Spanish-style appetizer known as Champiñones al Ajillo – meaty mushrooms sautéed in vegan butter, garlic and our Piquant Post Basque Blend.
Invite your friends for a Spanish themed dinner and add our recipe for Chicken Chilindron.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Basque Tuna Stew (Marmitako)
Serves
4
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Piquant Post spice you'll need: Basque Blend
Ingredients
1lb fresh tuna steaks, cut into 1” cubes (frozen tuna will work as well)
1 tsp salt plus 1 Tbsp for stew
¼ tsp black pepper
2 Tbsp extra virgin olive oil
¼ cup yellow onion, diced
¼ cup red bell pepper
¼ green bell pepper
3 cloves garlic, minced
2 medium potatoes, chopped (Yukon gold or russet)
1 cup tomatoes, diced
½ cup dry white wine
2 ½ cups fish stock (vegetable stock, chicken stock or bottled clam juice work as well)
¼ tsp thyme leaves, chopped
¼ cup parsley, chopped
2 bay leaves (optional)
1 Tbsp Piquant Post Basque Blend
Chopped parsley (for garnish)
Instructions
In a small bowl, season the tuna with salt and pepper and set aside.
Heat the olive oil in a large, heavy bottom pot or dutch oven over Med heat until it begins to shimmer. Add the onion and bell peppers and sauté until lightly browned for about 5 minutes. Add the garlic and potatoes and stir for an additional 2 minutes. Next, add the chopped tomatoes, white wine and fish stock and stir while.
Turn the heat up to High and bring the mixture to a boil. Add the thyme, parsley, bay leaves, 1 Tbsp salt and Piquant Post Basque Blend then stir to combine. Reduce the heat to Med-Low, cover the pot and simmer until the potatoes are tender for about 20-25 minutes.
Once the potatoes are tender, turn the heat up to Med and add the tuna. Allow the stew to cook for an additional 3 minutes until the tuna is cooked through. Turn off the heat, adjust the salt if necessary and serve with crusty bread.
Notes
Tuna is a delicate fish so take care not to overcook it in the stew.
If you would like a thicker stew, crush or break apart a couple of the potatoes to release the starch and thicken the stew.
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