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Traditional Basque Tuna and Potato Stew

Name: Traditional Basque Tuna and Potato Stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Spanish, Basque
Ingredients: 2 pounds (1 kg) fresh bonito del norte or albacore tuna, skin and bones removed; 5 medium potatoes, about 2 pounds (900 g); 1 large yellow onion, thinly sliced; 2 Italian green peppers, cut into medium strips; 1 medium carrot, finely diced; 2 garlic cloves, finely chopped; 4 cups (1 liter) fish stock; 3/4 cup plus 1 tablespoon (200 ml) dry white wine; 1 tablespoon (15 g) sweet Spanish paprika; 1 tablespoon choricero pepper flesh or jarred choricero pepper paste; 1 small dried guindilla chile; 2 tablespoons (30 g) plain tomato sauce; 2 bay leaves; 3 tablespoons extra-virgin olive oil; Fine sea salt, to taste; 1 small sprig fresh parsley, optional

A comforting Basque fishermen's stew with tender albacore tuna, potatoes, peppers, white wine, and choricero pepper.

Prep15 min

Cook45 min

Total1 hr

Serves6 servings

Jump to Recipe

Marmitako is a traditional Basque fishermen's stew made with fresh bonito del norte, potatoes, peppers, and a deeply flavored broth. Its name comes from the marmita, the cooking pot once used aboard fishing boats along Spain's northern coast.

The potatoes simmer slowly with onion, green pepper, white wine, paprika, and choricero pepper until the broth becomes naturally thick and comforting. The tuna is added only after the pot leaves the heat, allowing it to cook gently while remaining tender and juicy.

Why You’ll Love This Recipe

Tender potatoes release their starch and create a rich broth without flour or cream.
Choricero pepper, paprika, and white wine give the stew a distinctive Basque flavor.
The tuna cooks gently in residual heat, helping it remain moist instead of becoming dry.
The entire meal is prepared in one pot with simple Mediterranean ingredients.
The flavorful vegetable and potato base can be prepared ahead and finished with fresh tuna before serving.

Ingredient Notes

Bonito del norte

Bonito del norte is albacore tuna caught in northern Atlantic waters. It has pale, firm flesh and a delicate flavor. Choose thick steaks so the cubes remain juicy during cooking.

Potatoes

Use an all-purpose or slightly waxy potato such as Yukon Gold. Break the potatoes into irregular pieces rather than cutting them cleanly so their exposed starch thickens the broth.

Choricero pepper

Choricero peppers are mild dried red peppers traditionally used in Basque cooking. Their rehydrated flesh adds sweetness, color, and depth without making the stew strongly spicy.

Italian green peppers

These long, thin-walled peppers have a milder and less grassy flavor than ordinary green bell peppers. Cubanelle peppers are a practical US alternative.

Fish stock

A mild homemade stock allows the tuna and vegetables to remain prominent. When using packaged stock, choose a low-sodium variety and review the label for dietary restrictions.

Dry white wine

Use a crisp, unsweetened wine such as Albariño, Verdejo, Sauvignon Blanc, or Pinot Grigio. Avoid salted cooking wine.

Expert Tips

Cut the tuna into fairly large cubes so the pieces do not overcook during the final resting period.
Cook the vegetables slowly until thoroughly softened because they form the flavor base of the stew.
Add the paprika immediately before the stock so it does not scorch and become bitter.
Break each potato piece with a twisting motion to expose the starch beneath its cut surface.
Shake the pot gently by its handles instead of stirring frequently, which helps the potatoes retain their shape.
Wait until the potatoes are fully tender before adding the tuna because the fish needs only a few minutes of residual heat.
If the stew is too thin, mash a few cooked potatoes instead of adding flour or cornstarch.

Serving Suggestions

Serve marmitako hot in deep bowls with plenty of potatoes, tuna, vegetables, and broth in every portion.

Pair it with a crisp green salad, roasted peppers, or simple sautéed vegetables.

Offer crusty bread for diners without gluten restrictions or gluten-free bread when appropriate.

Serve the stew with a dry Basque txakoli, Albariño, Verdejo, or sparkling water with lemon.

Storage and Reheating

For the best texture, prepare and refrigerate the potato base separately before adding the tuna. Store finished marmitako in an airtight container within 2 hours and consume it within 2 days. Reheat it slowly in a covered saucepan over low heat only until hot, avoiding a hard boil that could dry out the tuna. The potato base can be frozen for up to 2 months, but freezing the finished stew is not recommended because the potatoes may become grainy and the fish may become dry.

Frequently Asked Questions

What fish can I use instead of bonito del norte?

Fresh albacore tuna is the closest equivalent. Thick yellowfin tuna, swordfish, or another firm fish can also be used, although the flavor and cooking time may vary.

Why is the tuna added after turning off the heat?

Albacore is lean and can become dry quickly. The hot broth cooks the cubes gently during the resting period without subjecting them to prolonged boiling.

How can I thicken marmitako without flour?

Break the potatoes into irregular pieces before cooking and mash two or three tender pieces into the broth near the end.

Can I prepare marmitako ahead of time?

Yes. Prepare the vegetable, potato, and broth base up to 2 days ahead. Reheat it until simmering, remove it from the heat, and add the fresh tuna just before serving.

CuisineSpanish, Basque CourseMain Course, Stew Yield6 servings NutritionApprox. 480 calories per serving

Ingredients

2 pounds (1 kg) fresh bonito del norte or albacore tuna, skin and bones removed
5 medium potatoes, about 2 pounds (900 g)
1 large yellow onion, thinly sliced
2 Italian green peppers, cut into medium strips
1 medium carrot, finely diced
2 garlic cloves, finely chopped
4 cups (1 liter) fish stock
3/4 cup plus 1 tablespoon (200 ml) dry white wine
1 tablespoon (15 g) sweet Spanish paprika
1 tablespoon choricero pepper flesh or jarred choricero pepper paste
1 small dried guindilla chile
2 tablespoons (30 g) plain tomato sauce
2 bay leaves
3 tablespoons extra-virgin olive oil
Fine sea salt, to taste
1 small sprig fresh parsley, optional

Instructions

Cut the albacore tuna into large bite-size cubes, removing any remaining skin, bones, or dark bloodline. Cover and refrigerate the fish while preparing the stew.
Heat the olive oil in a large, wide Dutch oven or heavy pot over medium heat.
Add the sliced onion, green peppers, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Reduce the heat to low, add the diced carrot, and continue cooking for 8 to 10 minutes until the onion and peppers are very tender.
Stir in the choricero pepper flesh and the whole dried chile, mixing them evenly into the softened vegetables.
Pour in the white wine and simmer for 3 to 4 minutes, until it has reduced and no longer smells strongly of alcohol.
Peel the potatoes and cut them into irregular 1 1/2-inch pieces by inserting the knife partway and twisting to break off each piece. This rough surface releases starch and naturally thickens the broth.
Add the potatoes to the pot, sprinkle in the sweet paprika and a generous pinch of salt, and stir for only a few seconds.
Immediately pour in the fish stock and add the tomato sauce, bay leaves, and optional parsley sprig.
Increase the heat and bring the stew to a gentle boil, then reduce the heat to low.
Simmer uncovered or partially covered for about 25 to 30 minutes, gently shaking the pot occasionally instead of stirring vigorously, until the potatoes are very tender and the broth has thickened.
If the broth remains thinner than desired, mash two or three potato pieces against the side of the pot and mix them gently back into the stew.
Remove the bay leaves, parsley sprig, and whole chile. Taste the broth and adjust the salt.
Add the chilled tuna cubes, gently submerging them in the hot broth, then immediately remove the pot from the heat.
Cover and let the stew rest for 5 minutes so the residual heat cooks the tuna without drying it out.
Check that the tuna is opaque and has reached 145°F (63°C). If necessary, return the pot to very low heat for 1 to 2 minutes before serving.

Notes

Bonito del norte is the Spanish name commonly used for North Atlantic albacore tuna. Fresh albacore steaks are the closest US alternative, while thick yellowfin tuna steaks can be used when albacore is unavailable.

Choricero peppers are dried Basque red peppers with a sweet, earthy flavor. Jarred choricero pepper paste may be found online or in Spanish markets. Jarred ñora pepper paste is the closest practical alternative.

Italian green peppers have thinner walls and a milder flavor than standard green bell peppers. Cubanelle peppers are a suitable US substitute.

Use a fish stock made without shellfish, wheat, dairy, soy, sesame, eggs, peanuts, or tree nuts to retain the listed free-from formulation.

Breaking rather than cleanly slicing the potatoes exposes more starch, helping the broth thicken without flour.

The calorie estimate assumes 1 kilogram of edible albacore tuna, approximately 900 grams of potatoes, and that all 3 tablespoons of olive oil remain in the finished stew.

The tuna should be added only after the potatoes are fully tender because extended simmering will make the fish dry and firm.

The dietary and intolerance categories describe the written formulation only and do not guarantee the absence of cross-contact.