Spanish Marmitako Tuna Stew Recipe

(Marmitako)


By Edu Valor / Author - Spanish Chef

When preparing Spanish marmitako tuna stew, you know it’s a healthy recipe. It’s quick and easy to make, which is often a hallmark of nutritious dishes.

In today’s food market, that kind of piece-of-mind is no luxury. Recipes like this should probably be a staple in our daily meals.

Spanish marmitako tuna potato stew in a bowl with bread.


Originally, marmitako was made with bonito, a smaller fish similar to tuna. Fishermen in the Cantabrian Sea would prepare the stew using the fresh catch they had on hand.

The dish originates from the Basque Country and Cantabria.This simple stew is a classic fishermen’s meal, deeply tied to the fishing culture of northern Spain.

Of course, if tuna could be used, other types of fish could work too.

Over time, the stew’s ingredients have varied. I’ve seen it made with hake. In my opinion, an even better option for its rich fish flavor.

Ingredients for 4 Servings

Preparation: 20 minutes
Cooking: 45 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 800g/28 oz raw tuna
  • 2 onions
  • 1kg/35 oz potatoes
  • 2-3 tomatoes, diced (or 200g/7 oz canned tomato cubes)
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 L/34 fl oz fish stock
  • 3 garlic cloves
  • 150ml/5 fl oz olive oil
  • 3 slices of bread, cut
  • salt and pepper
  • a splash of dry white wine (optional)

Let's Make Delicious Marmitako!

  1. Peel and cut the potatoes into large chunks. Cut the fish into 1-inch pieces or slightly larger. Set aside.
  2. Dice the bell peppers and onions. Sauté them in some olive oil until the onions are soft and translucent.
  3. Add the diced tomatoes and bread pieces, and mix everything together.
  4. Once some of the tomato juice has evaporated, add the potato chunks.
  5. Pour in the fish stock, and add enough water to cover everything.
  6. Season with salt and pepper. Add a splash of white wine (optional).
  7. Let it simmer until the potatoes are tender.
  8. When the potatoes are done, add the tuna pieces, cover with a lid, and turn off the heat. Let it sit for 5 to 10 minutes before serving.

TIPS: 

  • Add the tuna when the potatoes are done, put the lid on and turn off the heat.
  • Substitute the tuna with hake, mackerel, or another fish. Some fish, like monkfish takes longer to cook.
  • If you want, add some acidity with some white wine or vinegar. 
  • The bread pieces help thicken the sauce while also enhancing the flavor.

Fisherman with tuna on a boat.A fisherman holding a bonito fish.


Make the Spanish Marmitako Tuna Stew Recipe your Own


Fishermen would use whatever fish was available during any given season to make marmitako. This highlights the dish’s adaptability, a testament to the resourcefulness and traditions of coastal Spain.

Quick food with an easy-to-follow recipe has always been essential for working men, and marmitako is no exception—it's actually recommended under the circumstances.

Today, the dish may be more elaborate, but its essence remains intact. Seafarers still make it their own way, preserving its authenticity.

I haven’t made the Spanish marmitako tuna stew recipe too often, not because I don’t like it, but because we grew up with more southern recipes.

We became accustomed to cooking Andalusian dishes, occasionally trying something different. There were also exceptions, like zarzuela or more elaborate dishes for special occasions.

Sauté for Spanish marmitako tuna stew in a pot.The vegetable sauté to prepare the marmitako.

What You Will Need

  1. Cooking pot
  2. Paring knife
  3. Scale
  4. Cutting board
  5. Measuring beaker
  6. Plates
  7. Spatula


Edu's Delicious Fish Recipes

Spanish eel with potato stew on a dish.All I Pebre (eel-bell pepper stew)