El Pote Español’s chef José Lariño offers a taste of Basque country with his recipe for Marmitako, a late summer stew made with tuna, potatoes, and bell peppers.
El Pote Español’s executive chef José Lariño. (Samira Bouaou/Epoch Times)
“Marmita” means pot, and “tako” means small pieces. In this dish, both the potatoes and the tuna are cut into small cubes.
Ingredients:
1 pound tuna, cut in small cubes
1/2 cup olive oil
2 cloves garlic, chopped
1/2 Spanish onion, finely diced
1/2 roasted green pepper, finely diced
1 dried red pepper, finely diced
1/4 red bell pepper (pimiento morrón), finely diced
1/2 small jalapeño pepper, finely diced
2 tablespoons parsley, chopped
1 tomato, peeled and chopped
2 bay leaves
1 teaspoon paprika
pinch of cayenne pepper
2 ounces string beans
2 Idaho potatoes, peeled, cut in small cubes
4 1/4 cups fish stock
The ingredients used for Marmitako. (Samira Bouaou/Epoch Times)
Directions:
On the stove, pour olive oil into a 4-to-5-inch-tall casserole, and heat.
When warm, add garlic and onions.
After cooking for 5 minutes, add tomatoes, dried Basque red pepper, green pepper, red bell pepper, jalapeño, bay leaves, and parsley.
Cook for 5 minutes.
Then add the paprika, cayenne pepper, bay leaves, fish stock, and potatoes.
Cook for 15 minutes.
Add cubed tuna, slightly salted.
Cook for 5 minutes.
Add a little spoonful of cornstarch, and salt.
Lastly, add string beans (when serving).
