Bonito Marmitako recipe
Marmitako de bonito, a stew with potatoes typical of Spanish gastronomy. Although with the arrival of heat it seems that preparing stews does not appeal so much, the truth is that it is the best time to make recipes with this fish, since it is its best season.
The marmitako is a fisherman’s stew originating in Austrian, Basque and Cantabrian cuisine. It is easy to make, but it takes time, since it is a stew that is cooked over low heat to make a delicious sauce. Bonito is a blue fish that has very soft meat and is whiter than tuna, it is delicious and can be prepared in many ways, such as with garlic, grilled, with tomato…, or as we show you here. Stay and discover with us how to make tuna marmitako.
Ingredients to make Marmitako of bonito:
- 600 grams of tuna
- 4 potatoes
- 1 onion
- 2 garlic cloves
- 1 piece of red pepper
- 1 piece of green pepper
- 4 tablespoons of tomato sauce or fried tomato
- 150 milliliters of white wine
- 1 boat of fish brother
- 1 tablespoon sweet paprika
- 1 tablespoon hot paprika (optional)
- 1 splash of olive oil
- 1 pinch of salt
- 3 tablespoons of flour
How to make beautiful Marmitako:
- Clean the fish by removing the bones and skin. With the bones prepare a fish broth, so the tuna marmitako will be completely homemade. Cut the tuna into medium pieces, put a casserole with a good jet of oil over medium-high heat, pass the tuna pieces through the flour and brown them. Take them out and reserve them.
- Prepare the vegetables, so cut the onion, chop the garlic, wash and cut the pieces of peppers very small.
- Add the onion and garlic to the same casserole where you cooked the tuna, lower the heat a little and brown these ingredients for a couple of minutes. Immediately afterwards, add the peppers and let everything poach together over medium heat.
- When everything is poached, add the tomato, stir, let it cook for a couple of minutes and add the sweet paprika. If you prefer, you can add hot paprika. Stir and continue cooking the bottom for the bonito marmitako.
- Before the paprika burns, add the white wine and cook for 3 minutes so that the alcohol evaporates.
- Peel and cut the potatoes, add them to the casserole and stir so that all the flavors of the recipe are mixed.
- Pour in the fish broth so that it completely covers the potatoes. You can add water if you don’t have enough brother. Add a little salt and cook the tuna marmitako over low heat until the potatoes are cooked. If you see that more brother or water is needed, add it.
- When you see that the stew is well done, taste the salt and rectify. Add the tuna pieces, let it all cook together for 2 minutes and turn off the heat.
- Let the stew rest for about 10 minutes and it will be ready to eat. This bonito marmitako recipe is spectacular for its incredible flavor and texture. Without a doubt, it is a perfect dish to regain strength while enjoying a good meal.
