Marmitako - Basque Fish Stew

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 600 g fresh tuna (or bonito if you are in spain)
• 1 kg potato
• 2 onions
• 2 tomatoes
• 3 garlic cloves
• 2 bay leaves
• 4 tablespoons olive oil
• 1 teaspoon sweet paprika
• 1 cayenne pepper
• 1 liter water
• 2 sprigs parsley

Recipe

• 1 start by peeling the potatoes and slicing them roughly. then peel and thinly slice both the onion and the garlic. pour the oil into a saucepan and let it warm on the hob until it starts to smoke. then add the potatoes, the onion and the garlic and let these cook for about 5 minutes, turning occasionaly.
• 2 next add the bay leaves, the cayenne pepper, and finally a tsp of sweet paprika. be careful at this point, you need to get the paprika coated in the oil without burning it - to do this successfully stir non-stop for between 20 to 30 seconds then immediately add the water, until the potato mixture is covered. remove the cayenne pepper, and let the stew boil for 20 minutes.
• 3 meanwhile, prepare the tomatoes and the fish. to easily peel the tomatoes, scald them (cover for half a minute with boiling water) and then remove the skin. chop the tomatoes roughly and purée them using a fork. next, cut the fish into small cubes, carefully removing any remaining bones.
• 4 when the 20 minutes are up (this time really depends on the type of potatoes) add the tomato purée and leave the dish simmering on the hob for a further 7 minutes. then add the tuna, and cook it for just 5 to 7 minutes more - you really have to be careful not to overcook the fish or it won’t be tender. sprinkle with the chopped parsley and serve in bowls.