Flavourful Cooking

Nº 76 · Fish & Prawns · serves 4

Basque Tuna and Potato Stew

In Spain: Marmitako

The fishermen's stew from the Basque Country: potatoes and peppers simmered for hours, with juicy tuna that only goes in at the very end.

€13–16approx. €3.25–4.00 ppMild20 min prepLOW 6–7 hrs · HIGH 3–4 hrs
Basque Tuna and Potato Stew

Ingredients serves 4

Tick off what you already have at home.

  • Budget tip: fresh mackerel (verdel) instead of tuna (approx. €5)

    PescaderíaMercado municipalMercadona

    Aisle: pescadería. Bonito is mainly fresh in summer; outside the season frozen tuna is a fine alternative.

  • Any supermarket

    Aisle: frutería. Look for 'para guisar/cocer' on the bag; these hold together better.

  • Any supermarket

    Aisle: frutería. 'Pimiento italiano' is long and thin-walled; ideal for frying.

  • Any supermarketMercado municipal

    Aisle: frutería. Spanish peppers are large and fleshy; markets often sell them cheaper per kilo.

  • Any supermarket

    Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.

  • MercadonaCarrefourEl Corte Inglés

    Aisle: conservas. Small jars in the tinned aisle; otherwise scrape out soaked ñora peppers.

  • MercadonaCarrefourPescadería

    Aisle: caldos y sopas. Fish stock in cartons is common; fishmongers may give heads and bones for homemade stock.

  • MercadonaLidlMAS

    Aisle: aceites. Andalusia is olive oil country: even own-brand oils are good value, often sold by the litre.

  • Any supermarketMercado municipal

    Aisle: frutería. At the market parsley is sometimes thrown in free with your veg; just ask.

To serve

Method

  1. 1

    Soften the onion, peppers and garlic in olive oil for 6 minutes. Stir in the ñora paste or paprika and the passata: this is your sofrito.

  2. 2

    Peel the potatoes, nick them with a knife and break them into pieces: the released starch thickens the broth. Put them in the bottom of the slow cooker.

  3. 3

    Spoon the sofrito, stock and bay leaf over the top. Cook for 6–7 hours on LOW or 3–4 hours on HIGH, until the potato is tender.

  4. 4

    Switch to HIGH, season the tuna with salt and lay it on top. Put the lid on and cook for 10–15 minutes; any longer and tuna turns dry.

  5. 5

    Fish out the bay leaf, stir very gently and sprinkle with parsley.

Flavourful Cooking · slowcookerspain.com/en/recipes/basque-tuna-and-potato-stew/