Marmitako à la Luzienne

Fish stew from St Jean-de-Luz

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


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


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