Marmitako de thon

Name: Marmitako de thon
Total time: 60 min
Yield: Serves 4
Cuisine: Basque Country
Ingredients: 800 g (1¾ lb) fresh bluefin tuna, in large cubes; 1 kg (2¼ lb) potatoes; 2 onions; 1 red bell pepper; 1 green bell pepper; 4 tomatoes; 3 garlic cloves; 1 teaspoon Espelette pepper; 50 ml (3½ tbsp) olive oil; 750 ml (3 cups) fish stock; Salt, pepper, parsley

Basque tuna and potato stew

⏱ 60 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

800 g (28 oz)fresh bluefin tuna, in large cubes
1 kg (2.2 lb)potatoes
2onions
1red bell pepper
1green bell pepper
4tomatoes
3 clovesgarlic
1 teaspoonEspelette pepper
50 ml (3½ tbsp)olive oil
750 ml (3 cups)fish stock
Saltpepper, parsley

800 g (28 oz) fresh bluefin tuna, in large cubes
1 kg (2.2 lb) potatoes
2 onions
1 red bell pepper
1 green bell pepper
4 tomatoes
3 cloves garlic
1 teaspoon Espelette pepper
50 ml (3½ tbsp) olive oil
750 ml (3 cups) fish stock
Salt pepper, parsley

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Cast-iron Dutch oven

Searing pan

Peeler or paring knife

Cooking thermometer

03 — Method

Heat the oil in a Dutch oven and sweat the sliced onions.
Add the diced peppers and chopped garlic and cook for 10 minutes.
Stir in the peeled, chopped tomatoes and the chili.
Break the potatoes into large chunks (snap them apart rather than cutting cleanly).
Add them to the pot and stir.
Pour in hot stock to cover.
Season and simmer gently for 25 minutes.
Separately, sear the tuna cubes in a little oil for 1 minute per side.
Add them to the pot at the last moment and cook for just 2 minutes.
Off the heat, sprinkle with parsley and serve at once (the tuna should stay pink inside).