Albacore marmitako is a traditional fish stew from northern Spain. This dish features albacore tuna (or regular tuna as a substitute) and potatoes as the main ingredients, all simmered in fish broth and enriched with onion, tomato, and peppers.
Ingredients for 2 people:
400g fresh albacore (or tuna)
2 potatoes
1 onion
1 tomato
1/2 red bell pepper
1/2 green bell pepper
2 garlic cloves (or to taste)
1 dried “choricero” pepper or 1 tablespoon of its pulp
1 chili pepper (optional)
1 glass of white wine (optional)
Fish broth
Extra virgin olive oil, sweet paprika, salt, black pepper
Preparing the fish broth
Before starting the recipe, prepare the fish broth by adding fish scraps (such as fish heads or bones), shrimp shells, and available vegetables (onion, carrot, etc.) to a pot. Cover with water and simmer over moderate heat for no more than 30 minutes, skimming off any foam that rises to the surface. Strain and set aside.
How to prepare albacore marmitako
To begin, heat a little extra virgin olive oil in a pot. Finely chop the garlic and add it to the oil while still cold. Once the garlic starts to sizzle, immediately add the chopped onion and bell peppers. Lightly salt and cook over low heat until softened. Next, add the tomato and choricero pepper pulp. Season with paprika and pour in the white wine. Cook over high heat for a few minutes, then add the potatoes cut into bite-sized pieces. Cover with fish broth and simmer until the potatoes are tender.
Remove the pot from the heat and add the fish, cut into chunks. Cover the pot and let it rest for a few minutes, allowing the residual heat to cook the fish while keeping it tender.
Tips and tricks:
- It’s essential not to overcook the albacore, as this can make it tough and less appealing. Letting the residual heat do the work is key—just two or three minutes are enough for perfect tenderness.