Basque Tuna Stew (Marmitako)

This is one of my favourite “spoon-dishes”  when I have a day off.
The origin is in the Spanish northern coast, where the fishers used to cook this stew while tuna fishing, mostly during the summer.
There are variants in Cantabria and in France. In all cases the stew takes the name from the recipient where it’s cooked: Marmitako means «from the pot», Marmite in French, and Marmita or Sorropotún in Cantabria.

 

 

INGREDIENTS

  • 200 gr. tuna, (without bones, skin and the darker parts)
  • 1 Kg. potatoes
  • 1 onion
  • 1 leek
  • 1 green Italian pepper
  • 2 garlic cloves
  • 4 -5 sun-dried red peppers(1)  or 2 spoonfuls of sweet paprika
  • 2 very ripe tomatoes, peeled and diced (a brunoise)
  • 1 l. fish stock(2)
  • 1 bay leaf
  • 1 small cup of cognac or brandy
  • salt
  • olive oil

COOKING METHOD

Dice the fish (2×2 cm). Peel the potatoes and dice them (2×2 cm). Peel and dice the onion, the leek and the garlic cloves. Clean of seeds the green pepper and cut it.

Fry lightly the onion, garlic, green pepper and leek with a few spoons olive oil. Add the potatoes and the sun-dried red peppers (or paprika if these are not available) as soon as the onion turns transparent. Mix well and add the tomatoes, the bay leaf and the fish stock. Add a little bit brandy or cognac and leave it cooking on a low heat until the potatoes are cooked but still firm. Check if it needs some salt added and add the diced tuna. Leave it cooking a few minutes and move it away from heat. Scratch the pulp of the sun-dried red peppers and add it to the casserole, discarding the peels.

 

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1 These kind of peppers are typical from the Bask Country, La Rioja and Cantabria. If they aren’t available, sweet paprika is a good substitute.

2 Simple fish stock, without seafood

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Clams Seaman’s Style

This is a traditional clam-dish quite popular all over the Spanish coast, particularly in Galicia and the Cantabrean coast. There are –naturally- different ways to cook it. Each región has it’s very own. This is how they are cooked in Biskay.

As a side dish we suggest plain white rice.

 

 

 

INGREDIENTS PER PERSON

250 gr raw clams, wilth shells
1 garlic clove
parsley
olive oil
1 spoonful white flour or bread crumbs

COOKING METHOD

Chop separately the garlic and the parsley. Poach the garlic in olive oil during 4 min.with low heat The garlic has to remain White. Add the clams and the flour (or bread crumbs) and putt he heat at mid temperature. Have a dish aside. As son as the clams open, take them out to the dish so that they don’t cook excessively until the last one has opened. Add salt to taste to the sauce and the chopped parsley. Finally, add the clams, heat them softly and enjoy them.

There is no need to buy the most expensive clams, following this recipe they will be fabulous anyway.

It is important to purge them first of all leving them at least half an hour in water with salt to clean the sand they might have.

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