• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 4
    OK

    Marmitako Fish Stew

    This is a traditional fisherman’s stew, often made at sea, with tuna steaks. It takes its name from the translation of cooking pot, known in France as a marmite. Fishermen used to cook it at the end of a hard day at the sea in the Basque Country. All the ingredients were cooked together in a marmite and normally enjoyed with one of the acidic white wines of the region.


    Ingredients
    4
    tablespoons
    Olive Oil
    1
    medium yellow onion, diced
    2
    garlic cloves, finely chopped
    3
    green bell peppers, seeded and chopped
    1/8
    teaspoon
    dried chili flakes
    4
    tuna or boniato steaks, 6 ounces each, 1 - 1/2 inches thick
    14
    ounces
    can diced tomatoes with juice
    2
    teaspoons
    smoked paprika
    3
    Russet potatoes, peeled and cut into 1/2 inch cubes
    1 1/2
    cups
    dry white wine
    *
    salt and pepper to taste
    *
    chopped fresh parsley for garnish
    Directions
    Select a shallow, ovenproof casserole dish that is large enough to hold the fish steaks side-by-side without overlapping. Over medium heat, place half the oil in the casserole dish. Once the oil reaches a shimmer, fry the onion gently until softened, then add the garlic. Add the chopped peppers and chili flakes and stir-fry gently.
    Season the fish steaks with salt and pepper. Heat the remaining oil in a frying pan and fry the fish steaks for two minutes on each side over a high heat. Add the tomatoes to the casserole dish and stir-fry briefly. Add the smoked paprika, salt, and pepper.
    Add fish steaks into the sauce, moving the peppers into the spaces between them. Cover with the potatoes, pushing them down so they are as flat as possible. Add the white wine and bring to simmer.
    Cover and cook very gently for about 45 minutes or until the potatoes are done. Taste for seasoning, sprinkle with chopped parsley, and serve immediately, straight from the casserole dish.

    The base number of servings for this recipe is 4
    OK

    Categories 

    HealthyFish

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