Best Marmitako Recipe [Spanish Tuna Stew]

Spanish gastronomy is full of world-renowned dishes, but you can still find some hidden gems that don’t get the publicity they deserve.

One of these recipes that aren’t so well known in other countries, but it is extremely delicious, is the marmitako recipe, a simple fish recipe from Spain.

This recipe is to make one of the best tuna stews you will eat, and the best thing is that it is super simple to make.

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Background of the Dish

The marmitako recipe, also known as tuna stew, is a recipe originally from Cadiz, Andalusia.

Some people consider it a variant of the atun encebollado from Cádiz, but there are a few big differences (the cut of tuna, the quantity, and variety of vegetables used, etc.).

Southern Spain is not shy of seafood recipes, since it is also the birthplace of Spanish fish soup and Spanish seafood stew, but in recent times the stew has gained more popularity thanks to how easy and cheap it is to make.

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Things You’ll Need for Marmitako Recipe

The main ingredients that you will need to make this marmitako recipe are tuna fish and potatoes.

Then a large pot or saucepan is all the equipment you’ll need for the Spanish stew.

Ingredients

• 1/2 kg tuna steaks (cut into cubes)
• 4 cups (1l) Fish broth
• 1/2 cup (120ml) white wine
• 1/2 kg potatoes (about 4 medium ones)
• 1 green bell pepper
• 1 red bell pepper
• 1 onion
• 1 garlic clove
• 1 tomato
• 2 carrots
• 1 teaspoon paprika 
• Salt and pepper to taste
• Extra virgin olive oil

How to Make Marmitako Recipe – Step by Step Guide

1. The first step for this Spanish fish stew recipe is to chop the bell peppers, onion, garlic, and tomato into small pieces. Put a drizzle of olive oil in a large saucepan or pot and when it gets hot, add the vegetables and cook over medium heat.

2. After that, cut and peel the potatoes into cubes, peel the carrots, and cut them into slices. When the onion gets transparent, add the potatoes and carrots to the sauce.

3. Now you can add a teaspoon of paprika and stir to prevent it from burning. Stir a few times, pour in the white wine, and cook for a couple of minutes until the alcohol evaporates.

4. For the next step in this Marmitako recipe, cover the pot with fish broth, season with salt and pepper, and cook over medium heat for 1 hour. From time to time, stir the stew so that the sauce thickens.

5. When there are 5 minutes left to finish cooking, add the tuna cubes and cook.

6. Finally, turn off the heat and let the tuna stew rest for 5 to 10 minutes. After that, your Spanish fish dish is ready to be served.

Substitution of Ingredients

You will immediately love the marmitako recipe because you can make hundreds of replacements for the ingredients, and you will still get a fantastic stew.

The first change that you can make to this Spanish fish recipe is using another type of fish, such as hake or salmon.

Even though this stew is a famous Spanish potato recipe, you can replace it with sweet potatoes or other tuber vegetables.

If you love seafood but don’t have the ingredients for this stew, then feel free to try other Spanish fish recipes such as Bacalao croquettes or Spanish fried fish.

Tips on Serving Marmitako Recipe

Once you finish making this fish stew recipe you just have to let it sit for 5 to 10 minutes so that you won’t burn your mouth while eating it.

After that, you can serve this stewed fish for dinner or lunch, and it is the perfect main dish.

It has carbs (potatoes), protein, and vitamins from the fish, plus all the goods that come with the other vegetables, so eat it with no guilt.

The potatoes and fish already make it a filling dish, so you won’t need any side dish for serving this stew.

How to Store Marmitako Recipe

As well as other fish stew recipes one of its main traits is that it can be stored for a great amount of time without a problem.

Just let the tuna stew come to room temperature, and then place it in a covered container (or multiple ones if you are planning on storing it in portions).

Then, you can store the Spanish fish for up to 3 days in the fridge (make sure it is completely covered so the smell doesn’t go everywhere), and for up to 30 days in the fridge.

Some stew recipes can be stored for longer, but due to the boiled potatoes and tuna fish in the marmitako recipe, it isn’t recommended to store the stew for longer.

Recipe Card: Marmitako Recipe

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