Marmitako Euskera - Basque Fresh Tuna Stew

Marmitako in Basque means 'from the pot' and is also the name for this tuna and potato based stew. Using the freshest tuna possible this stew will turn into a gorgeous unique stew. In this recipe I use Choricero peppers which are dried red Spanish peppers that come from Spain but if you do not have them do not worry just omit them. I also made my own fish stock but you can use any fish stock cubes or stock pots you have available. I must admit that both Amanda and myself loved this recipe and will definitely give it another go. Fresh tuna is one of my favourites when it comes to fish and being the main ingredient in this wonderful dish made this an instant favourite!! Just because I love flags, here is the Basque flag :) For six people you will need...

• 500g fresh tuna, cut into chunks
• 500g potatoes cut into chunks
• 1 red or yellow pepper, diced
• 1 green pepper, diced
• 2 choricero peppers, soaked in boiling water for 1 hour, flesh scraped (optional)
• 2 tomatoes, peeled, deseeded and chopped
• 3 garlic cloves, finely chopped
• 2 small onions, finely chopped
• 1.5 litres fish stock
• A pinch of cayenne pepper
• 75ml white wine
• 240ml (1 cup) tomato passata
• Salt & pepper, to taste
• Olive oil, to serve

For the fish stock...

• 2 litres water
• 1 large fish head or 2 small ones
• 1 onion, sliced
• 1 spring onion, chopped
• 1 tsp dried parsley
• A pinch dried thyme
• 1 bay leaf

How to...

1. If making your own stock, put all the ingredients in a pot and bring to a boil. When it boils, skim the foam that will float on top of the stock. Simmer for 20-25 minutes. Turn off the heat and strain through a fine sieve.
2. Now onto the stew. In a saucepan, add onions, garlic, red pepper, green pepper and tomatoes, cook until soft about 10-15 minutes on medium high heat stirring occasionally. Now add the wine and when the wine has evaporated, add the passata and choricero pepper flesh (if using). Turn off the heat and blend with a stick blender or in a blender and set aside.
3. In the meantime, in a large pan add the strained stock, cayenne pepper and salt & pepper. Bring to boil and add the potatoes. Cook for 15 minutes. Add tomato/pepper mixture and stir well. Simmer for a further 10 minutes.  Add tuna chunks, stir once and simmer for about 5 minutes. Do not overcook the tuna as it will crumble and ruin the stew. Turn off heat and set aside to sit for about 15 minutes before serving.
4. Serve warm with crusty bread.

Enjoy!!

R&A