Marmitako

Name: Marmitako
Yield: Serves four
Cuisine: Spanish
Ingredients: salt and ground black pepper; 30 ml/2 tbsp chopped fresh parsley, to garnish; 350 ml/12 fl oz/1½ cups dry (hard) cider; salt and ground black pepper; 10 ml/2 tsp paprika; 3 potatoes, diced; 4 light tuna or bonito steaks, about 150g/5 oz each; 400 g/14 oz can tomatoes with juice; ½ dried hot chilli, seeded and chopped; 4 light tuna or bonito steaks, about 150g/5 oz each; 2 garlic cloves, finely chopped; 3 green (bell) peppers, seeded and chopped; 60 ml/4 tbsp olive oil; 1 onion, chopped

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

This is a traditional fisherman’s stew, often made at sea, with meaty tuna steaks. The substantial fish is wonderfully balanced by sweet peppers and cider, all topped by potatoes. It takes its name from the cooking pot, known in France as a “marmite”. Traditionally a one-pot dish, it speeds things along to fry the fish separately.

Ingredients

60 ml/4 tbsp olive oil
1 onion, chopped
2

Europe
Spain
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Heat half the oil in a shallow flameproof casserole big enough to take the fish. Fry the onion gently until softened, then add the garlic. Add the peppers and chilli and stir-fry gently.
Season the fish steaks. Heat the remaining oil in a frying pan and fr

Ingredients

Method

Photos