Recipe: Basque Tuna Stew With Peppers and Potatoes

By Channaly Oum
Channaly Oum
Channaly Oum
August 1, 2014 Updated: October 8, 2018

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.

Epoch Times Photo
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.

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

Epoch Times Photo
The ingredients used for Marmitako. (Samira Bouaou/Epoch Times)

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).

Channaly Oum
Channaly Oum