Tuna Stew (Marmitako)
As the aromas of the Mediterranean fill my kitchen, I can't help but feel a surge of excitement to share with you one of my all-time favorite Spanish recipes: the tantalizing Spanish Tuna Stew. Bursting with vibrant flavors and wholesome ingredients, this traditional dish will transport you to the sunny shores of Spain with each spoonful.
Equipment
- 1 medium saucepan or skillet
- 1 spoon
Ingredients
- Extra-virgin olive oil, as needed
- 2 medium onions, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- Red pepper paste or a dried sweet red pepper
- 1 teaspoon smoked Spanish paprika
- 1⁄2 cup dry white wine
- 2 cups fish broth
- 1 cup water
- 1 medium tomato, diced
- 4–5 medium potatoes, peeled and diced
- 1⁄4 teaspoon cayenne pepper to taste
- Salt and pepper to taste
- 1 pound raw tuna, cubed
- Chopped parsley or cilantro
Instructions
- Heat the olive oil over medium heat in a medium saucepan or skillet.
- Heat the olive oil over medium heat in a medium saucepan or skillet.
- Add the garlic and stir cook for 1 minute until fragrant.
- Add the red pepper paste and paprika; stir gently.
- Add the dry white wine; stir-cook for 1 minute.
- Add the potatoes, tomato, fish broth, and water; stir gently.
- Reduce heat to low, cover, and simmer for about 15 minutes until potatoes are tender, stirring occasionally.
- Season with cayenne, salt, and pepper (optional). Mash a few potatoes with the back of a spoon to thicken the stew.
- Mix in the tuna cubes and simmer for 4–5 minutes. Remove from heat and let sit for 5–10 minutes, or until the fish is cooked through.
- Serve warm.
Video
Notes
To add a touch of freshness and brightness to your Spanish Tuna Stew, garnish each serving with a sprinkle of freshly chopped parsley and a squeeze of lemon juice. These simple additions will elevate the flavors and provide a delightful contrast to the rich and hearty stew. Enjoy this culinary gem with a glass of Spanish red wine, and don't forget to subscribe to our blog for more tantalizing recipes.