Marmitako fish soup
4 servings
60 minutes
A rich soup of Spanish fishermen, mostly common in the north of the country. Translated from Basque, "marmitako" means "from the pot" - local fishermen did not think about the appearance of the dish and threw into the pot everything that was at hand: tuna, pepper, garlic, potatoes and wine, of course.
1
Chop the onion into small cubes.
- Onion: 2 heads
2
Chop the chili finely, removing the seeds. Mince the garlic.
- Red chili pepper: 3 pieces
- Garlic: 2 cloves
3
Cut the sweet pepper into large pieces.
- Green sweet pepper: 1 piece
4
Cut the tuna into large pieces, salt and pepper each piece.
- Tuna: 500 g
- Salt: to taste
- Ground black pepper: to taste
5
In a deep skillet or thick-walled pot, heat olive oil and sauté the onion until translucent.
- Onion: 2 heads
- Olive oil: 60 ml
6
Add chili, sweet pepper, and garlic. Toss in a pinch of salt to release the vegetables' juices and sauté, stirring, for 5–7 minutes.
- Red chili pepper: 3 pieces
- Green sweet pepper: 1 piece
- Garlic: 2 cloves
- Salt: to taste
7
Add flour and mix thoroughly to avoid lumps. Add tomato paste and sugar, and mix.
- Wheat flour: 20 g
- Tomato paste: 50 g
8
Pour in the wine, stir, and evaporate for a couple of minutes. Cut the potatoes into large pieces and add them to the pan.
- Dry white wine: 70 ml
- Potato: 600 g
9
Add paprika, pour the vegetables with fish broth or water, and simmer until cooked. Salt to taste.
- Paprika: 5 g
- Fish stock: 1 l
- Salt: to taste
10
Add tuna to the stew, mix, and cook for another 2 minutes. Serve.
- Tuna: 500 g
