Marmitako à la Luzienne

Name: Marmitako à la Luzienne (Fish stew from St Jean-de-Luz)
Yield: Serves 4
Cuisine: French
Ingredients: 700 g potatoes, peeled and cut into large cubes; ½ tablespoon fresh thyme leaves; salt, pepper; 6 medium-sized tomatoes, skinned and quartered; 60 cl dry white wine; 550 g tuna, skinned and cut into large cubes; 6 cloves garlic, peeled and quartered; 4 piments d’Espelette; 3 sweet red peppers; 2 medium-sized onions, cut in rings; 4 tablespoons olive oil

Fish stew from St Jean-de-Luz

Preparation info

Serves
4

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Ingredients

4 piments d’Espelette
3 sweet red peppers
4 tablespoons olive oil

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

De-seed the piments and peppers and cut them into strips. Then soften them in the oil in a large casserole. Add the onions, garlic and fish and cook together for 5 minutes.

Bring the wine to the boil, add it and the tomatoes to the pot – the wine should cover the contents. Season and sprinkle with the thyme leaves.

Bring back to the boil and add the potatoes. Simmer gentl