MARMITAKO de Bonito PERFECTO. Receta Vasca Tradicional

Make the marmitako broth by putting bonito bones and meat trimmings, 2 carrots, 1 julienned red onion, 2 leeks, 1 tomato, and water in a pot.

Simmer the broth slowly over medium heat for 2 hours, skimming off any foam that forms.

Prepare the sofrito by heating a saucepan with a drizzle of extra virgin olive oil over medium heat.

Add 1 chopped garlic clove to the hot oil, then add 1 finely chopped red onion from Zalla before the garlic browns.

Season the onion with a few pinches of Añana salt and let it soften.

Once the onion has softened, add chopped green and red peppers and let them soften slowly over medium heat.

Smash 4 large potatoes with a knife, breaking them unevenly to release starch, and add them to the sofrito.

Add a piece of stale gluten-free bread, crumbled, to thicken the broth.

Add 500 g of homemade fried tomato and 4 tablespoons of txoricero pepper meat to the mixture.

Pour in the hot bonito and vegetable broth until the potatoes are completely covered.

Cook the potatoes for about 20-25 minutes, checking with a toothpick for doneness.

Dice the 1 kilo of northern bonito loin into medium-sized cubes and sprinkle with Añana salt.

Sear the bonito in a pan over high heat with a drizzle of olive oil until the outside is cooked but the inside remains pink and juicy.

Remove the marmitako from heat, add the seared bonito, cover, and let it rest for 5 minutes.

Equipment Needed

Spice Level:

Dietary