MARMITAKO DE BONITO 🐟 ¡El Guiso Vasco por Excelencia!

tuna

🥗Healthier: sardines

💰Cheaper: canned tuna

Sardines are rich in omega-3s and often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable with a neutral flavor.

Pour 30 ML of olive oil into a pot.

Add 1 clove of minced garlic and turn on the heat to low, cooking until it starts to brown.

Incorporate 1 chopped onion into the pot.

Add 1 chopped green bell pepper and cook everything until well sautéed, adding a pinch of salt.

Peel and chop 800 G of potatoes, setting them aside.

After several minutes, check the sautéed vegetables; they should be well cooked.

Add 1/4 teaspoon of paprika and cook for 15 seconds to avoid a raw taste.

Add 2 teaspoons of pimiento choricero and cook for another 30 seconds.

Introduce 2 tablespoons of tomato sauce and 80 ML of white wine, cooking for a couple of minutes until the alcohol evaporates.

Add the reserved potatoes to the pot along with 1 liter of fish stock, stirring lightly to distribute the ingredients.

Cover the pot and increase the heat until the stock begins to boil.

Once boiling, reduce the heat and let the potatoes cook on low for 20 to 25 minutes, stirring gently to avoid breaking the potatoes.

After 25 minutes, uncover the pot and check if the potatoes are tender; if so, turn off the heat.

In the final moments, add fresh tuna cut into cubes, cover the pot again, and let it rest for 5 minutes with the residual heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens