Welcome and welcome to Paulina Kitchen! how are they? Today I have a recipe that you probably don’t know, so today you are going to mark a before and after on your menu for warm meals. In the southern hemisphere we are still going through the cold winter so nothing gives us more pleasure than those comforting, aromatic and spicy stews that fill our house with aromas.
On this occasion we are going to have to insist that they have a piece of bread on hand to dip in the sauce and “clean the plate.” The marmitako recipe has fish, vegetables, spices, seasonings and everything you want to add to give it your own version.
Sobre el marmitako
He I’m sorry It is a traditional dish of Basque cuisine that stands out for its flavor and simplicity. It’s about a fish stewusually made with beautiful, accompanied by potatoes and vegetabless, cooked in a kettle, hence its name.
The traditional marmitako and its characteristics
Although the traditional recipe includes bonito, potatoes, pepper and onion, over time there have been adaptations and variations. Some modern versions incorporate ingredients such as colored peppers, peas, carrots and even seafood broth, enriching the basic recipe.
This recipe is an emblematic dish of the region, with a long history that dates back to fishermen who prepared this stew on the high seas with the ingredients they had on hand. The marmitako recipe reflects the fishing tradition of the region and the importance of keeping culinary heritage alive over time.
Preparing a delicious marmitako requires care in choosing ingredients and attention to detail during cooking, but the result is a dish that captures the very essence of Basque gastronomy.
A little history of the traditional marmitako
Although it is considered a traditional dish of Basque cuisine, its origins are humble. It is said that fishermen prepared this stew on the high seas, using the ingredients they had on hand, such as fresh fish, potatoes and onion. The kettle, a type of large pot, was the perfect utensil for cooking in adverse conditions.
The name comes from the combination of two words: “packed lunch” (the pot in which it was cooked) and “ako”, a Basque suffix that indicates possession or belonging. In other words, the name means “what is from the kettle“, referring to its traditional way of cooking.
Although the I’m sorry It is a dish in itself, in Basque cuisine it is common to accompany it with a good piece of bread, especially artisanal bread with a crispy crust. Bread not only complements gastronomic experiencebut it is also useful for absorbing the delicious juices of the stew.
Although he beautiful is the classic fish For this recipe, in some regions it is prepared with other types of fish, such as tuna or cod. These variants offer slightly different flavors, but the essence of the stew remains.
Traditions and culture
- Heritage Culturel: In 2013, the Federation of Fishermen’s Guilds of Bizkaia promoted a request for it to be recognized as Intangible Cultural Heritage of Humanity by UNESCO. Although this request did not come to fruition, it demonstrates its cultural and emotional importance.
- Special Gastronomic Event: In the Basque town of Bermeo, “Marmitako Day” is celebrated annually. During this event, residents and visitors can taste different versions of the dish prepared by local chefs.
- Marmitako and San Juan Festival: In some areas of the Basque Country, this dish has a special place during the festival of San Juan (June 24). Traditionally, the “Alubiada y Marmitako” is celebrated in which people gather to enjoy a feast of white beans with chorizo and blood sausage, followed by bonito marmitako.
- Gastronomic Competitions: As with many traditional dishes, there are gastronomic competitions in which chefs compete to create the best version of this stew. These events encourage creativity and respect for culinary roots.
- Internationalization of Marmitako: As Basque cuisine has gained international recognition, this dish has also crossed borders. At gastronomic events and restaurants in various parts of the world.
Making the perfect marmitako
To achieve a perfect preparation, the choice of ingredients is key. Opt for fresh tuna and good quality potatoes. Cook the tuna until it is cooked but juicy in the center. It is served hot, straight from the kettle, and is usually accompanied with a good piece of crusty bread to enjoy the flavors and juices of the stew.
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Yield: 4 portions
Preparation time: 1 hour 30 minutes
- 500 g of fresh bonito
- 4 medium potatoes
- 1 large onion
- 1 green pepper
- 2 cloves of garlic
- 2 dried chorizo peppers (or 1 tablespoon chorizo pepper pulp)
- 2 ripe tomatoes
- 1 pinch of hot red pepper
- Olive oil
- Fish broth (about 1 liter)
- Salt and pepper to taste
How to make tuna marmitako
- Cut the peeled potatoes into medium pieces. Finely chop the onion and green pepper. Remove the seeds and stem from the chorizo peppers.
- In a large saucepan, heat a good splash of olive oil over medium heat. Sauté the onion and green pepper until tender and lightly browned.
- Add the chopped garlic cloves and grated tomatoes. Cook until the mixture has a smooth and thick texture.
- Add the pulp of the chorizo peppers and the potatoes, stirring well so that they are impregnated with the flavors. Pour in enough fish broth to cover and cook over medium heat until the potatoes are almost tender.
- Cut the tuna into medium pieces, season with salt and pepper and add them to the saucepan. Add the pinch of hot red pepper and cook until the bonito is cooked.
- Taste, adjust flavors and remove from heat. Serve the hot marmitako on individual plates.