Marmitako – Spanish Tuna Stew

1. 1

   1. Remove tuna skin. Wash and dice it into 1-inch cubes and place on a plate.

2. 2

   2. Peel and chop onion and 1 clove of garlic. De-seed, wash and chop green bell pepper.

3. 3

   3. Heat a stockpot or a deep wide casserole with 3 tablespoons of olive oil. When warm add the chopped onion, garlic and pepper. Cook, stirring occasionally over medium heat for 15 minutes.

4. 4

   4. Peel and chunk potatoes (1.5 inch cubes). Set aside.

5. 5

   5. Peel and grate the tomato. Add the tomato into the stockpot and saute for 3-4 minutes. Then turn off the heat, add 1 teaspoon of Spanish sweet paprika and stir to combine.

6. 6

   6. Place 1 clove of garlic (peeled), 1 bunch of fresh parsley and 1 teaspoon of salt into a mortar. Use a pestle to grind it into a paste. You can place 1 cup of fish stock into the mortar with the mixture after it's in paste form and then stir to dissolve.

7. 7

   7. Add bay leaves, potato chunks, fish stock and the mixture from the mortar to the stockpot.

8. 8

   8. Bring the pot to a boil and cook over low heat for 20-25 minutes. Shake occasionally to prevent potatoes from sticking.

9. 9

   9. Add the tuna and cook for 4-5 minutes (don't over-cook it because the tuna should be juicy).

10. 10

    10. Serve and enjoy your tuna stew recipe (Spanish Marmitako).

* Per serving · 4 servings · Values may vary.