Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, marmitako. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
In Spain's Basque Country, marmitako means roughly "from the pot." This rustic, filling soup, now common in Basque homes and sociedades, began as a meal local tuna fishermen would make. Every time I see marmitako on a restaurant's daily lunch menu I have to order it. This Basque tuna stew is bursting with the flavor of fresh vegetables, smokey paprika, and fresh tuna.
Marmitako is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Marmitako is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have marmitako using 24 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Marmitako:
- Get Stock
- Take Bones and head of a small hake (any fish is fine)
- Prepare 1 onion
- Take 1 carrot
- Get 250 gr. prawn heads
- Take 1 litre water
- Make ready Pinch salt
- Take Marmitako
- Make ready 2 tuna steaks cut in to cubes
- Prepare 250 gr prawns
- Take 1 chile
- Prepare 1 small lemon
- Get 1 onion
- Make ready 1 largish potato
- Make ready 1 ripe tomato
- Get 1 green pepper
- Prepare 1 clove garlic
- Make ready 1 handful chickpeas (optional)
- Get 1 red chilli
- Take 1 tsp sweet paprika
- Make ready A few strands saffron
- Make ready 1 small glass white wine
- Make ready 1 bunch fresh parsley
- Make ready to taste Salt and pepper
Origin: Basque Country Marmitako is yet another great fish dish from the Basque Country, whose cuisine is celebrated throughout Spain and the world as being one of the best. Marmitako is a tuna fish stew with potatoes that is not too difficult to make but is extremely tasty and filling. The name Marmitako comes from the Basque word 'marmita' which means 'pot' or 'casserole' in the. The 'marmitako' is a traditional pot dish original from the Basque Country.
Instructions to make Marmitako:
- Make the stock by putting all the ingredients in a large covered pan and bring the a boil
- While the stock is heating up, take the heads off the prawns and add them to the pan. Once the stock starts boiling, put the heat down to low and leave to simmer for an hour and a half.
- Peel and devein the prawns and put them in a dish with the sliced chile and the juice of half the lemon. Cover with cling film and put in the fridge. Now you can go off and do something else for until the stock is ready. When it is, take the pan off the heat and prepare the the rest of the ingredients. Peel the potato, grate the tomato and chop the onion, pepper and garlic into small pieces.
- Heat some oil in a pan. Add the tuna pieces and seal them - this will only take a couple of minutes. Put the pieces on a plate and set aside.
- In the same pan, add a little more oil and the onion, garlic and green pepper. Cook over a moderate to low heat for about 10 minutes, stirring with a spatula or wooden spoon now and again. Add the tomate and stir well.
- Cut the potato into small pieces and add to the pan. Add the saffron and paprika and stir
- Add the wine. Turn up the heat and let the wine bubble away for a few minutes
- Add the fish stock (enough to cover all the ingredients) and chickpeas. Add the juice of the other half of the lemon, stir well, cover, turn the heat down, cover and leave to simmer for 15 minutes.
- Take the prawns out of the fridge. Add the tuna and prawns to the pan and stir again. Cover and leave over a moderate heat for 5 minutes
- Transfer the liquid to another pan, put over a high heat and boil for a few minutes to thicken the soup.
- Return the soup to the pan. Chop the parsley and add. Give one last stir, serve in warm bowls. And enjoy ☺️ with a glass of red wine 🍷🍷
It was the Basque fishermen — also known as the 'arrantzaleak'— who first came up with this recipe, although it got quickly spread around other regions from the northern coast of Spain such as Cantabria and Asturias. Drain well, scrape off the flesh and discard skins. This Marmitako is really quite simple to make and you don´t need any special equipment, I used a a standard stock pot, and most importantly, fresh ingredients. With a recipe this simple, it is always important to use the freshest and highest of quality ingredients, it truly does make a difference in the overall flavor. Aunque parezca mentira es tiempo de recetas con pescado y por supuesto, de Marmitako.
So that is going to wrap it up for this special food marmitako recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
