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Marmitako de Bonito

Serves 4 to 6 Entree seafood, Fish

Marmitako de Bonito

Marmitako de Bonito hails from the bustling Basque fishing ports, a staple in homes where the sea's bounty is celebrated with familiar ease. This dish is a comforting reflection of the region's maritime life, where fish is caught and cooked as naturally as the tides turn. Without the need for formal recipes, Basque cooks rely on instinct and tradition, ensuring that each pot of marmitako is as personal as it is communal.

The dish is a hearty embrace of flavors, with the tender bonito tuna melding seamlessly into a rich stew of potatoes, peppers, and tomatoes. The smokiness of sweet pimentón and the subtle heat of choricero peppers create a depth that is both warming and satisfying. As the fish stock and dry white wine simmer together, they form a broth that is both robust and delicate, capturing the essence of the sea in every spoonful.

Ingredients

  • 800 gbonito tuna loin — cut into large cubes
  • 1 kgwaxy potatoes — broken into chunks
  • 2onions — chopped
  • 2green Italian peppers — chopped
  • 2choricero peppers — soaked and scraped
  • 3 clovesgarlic — minced
  • 2ripe tomatoes — grated
  • 1 tbspsweet pimentón
  • 150 mldry white wine
  • 1.2 Lfish stock
  • 6 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by preparing the bonito tuna loin. Rinse it under cold water, then pat dry with paper towels to remove excess moisture. This ensures the fish will sear properly instead of steaming. Cut the tuna into large chunks, about 3-4 cm each, and set aside.
  2. Prepare the choricero peppers by soaking them in warm water for about 15 minutes until they soften. Once softened, remove the seeds and scrape the flesh from the skin using a spoon. Discard the skins and set the pepper flesh aside for later use.
  3. In a large, heavy-bottomed pot, heat 6 tablespoons of extra virgin olive oil over medium heat. Add 3 cloves of garlic, thinly sliced, and cook until they start to turn golden and fragrant. This will infuse the oil with a deep, aromatic flavor.
  4. Add 2 finely chopped onions and 2 chopped green Italian peppers to the pot. Cook slowly, stirring occasionally, until the vegetables are soft and the onions are translucent. This forms the base of the sofrito, which is crucial for the depth of flavor in the dish.
  5. Stir in the flesh of the choricero peppers, 1 tablespoon of sweet pimentón, and 2 peeled and chopped ripe tomatoes. Cook until the tomatoes break down and the mixture becomes thick and fragrant, releasing a sweet and toasty aroma.
  6. Pour in 150 ml of dry white wine, scraping up any bits stuck to the bottom of the pot. Allow the wine to reduce by half, which will concentrate its flavors and add acidity to balance the dish.
  7. Peel and cut 1 kg of waxy potatoes into irregular chunks, about 3 cm each. Add them to the pot along with 1.2 L of fish stock. Bring to a gentle simmer and cook until the potatoes are tender and can be easily pierced with a fork, absorbing the flavors of the broth.
  8. Once the potatoes are tender, add the chunks of bonito tuna to the pot. Cook gently, shaking the pot occasionally, until the tuna turns opaque and just firm. This ensures the fish remains tender and doesn't break apart.
  9. Season the stew with fine sea salt to taste, adjusting as needed. Serve immediately, drizzling a thread of extra virgin olive oil over the top for a glossy finish. Enjoy the Marmitako de Bonito while the flavors are vibrant and the sauce is rich.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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