MARMITAKO de mejillones 🍲 Savarín 🍰 ¡Recetas deliciosas! 😋 Cocina Abierta de Karlos Arguiñano
Recipes in this Video
Marmitako, originating from the Basque Country, is a traditional fisherman’s stew that showcases the region's rich maritime culture. Originally made with tuna, this variation with mussels highlights the abundance of seafood in Spanish coastal cuisine. It’s a comforting dish often enjoyed during family gatherings and showcases the simplicity and freshness of ingredients. Today, variations exist across Spain, with many regions adding their own local seafood.
Ingredients
- ●mussels
- ●potatoes
- ●onions
- ●green bell peppers
- ●garlic
- ●tomatoes
- ●fish stock
- ●olive oil
- ●paprika
- ●bay leaves
- ●salt
- ●black pepper
- ●parsley
Instructions
- 1Clean the mussels under cold water, scrubbing the shells to remove any debris.
- 2Heat olive oil in a large pot over medium heat until shimmering.
- 3Add chopped onions and green bell peppers, sauté until softened, about 5-7 minutes.
- 4Stir in minced garlic and cook for another minute until fragrant.
- 5Add diced tomatoes and cook until they break down, about 5 minutes.
- 6Sprinkle in paprika and bay leaves, stirring to combine.
- 7Pour in the fish stock and bring the mixture to a simmer.
- 8Add diced potatoes and season with salt and black pepper.
- 9Cover and cook until potatoes are tender, about 15-20 minutes.
- 10Once potatoes are cooked, add the cleaned mussels to the pot.
- 11Cover and cook until mussels open, about 5-7 minutes.
- 12Discard any mussels that do not open.
- 13Garnish with chopped parsley before serving.
Ingredient Alternatives
mussels
Healthier: clams
Cheaper: canned tuna
Canned tuna is more affordable and still provides protein.
fish stock
Healthier: vegetable stock
Cheaper: water with seasoning
Vegetable stock can be lighter and cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup sugar
- ●1/2 cup unsalted butter, softened
- ●3 large eggs
- ●1/2 cup milk
- ●1 tbsp active dry yeast
- ●1/4 tsp salt
- ●1/2 cup rum
- ●1/2 cup water
- ●1/2 cup mixed fruits (e.g., cherries, oranges)
- ●1/2 cup whipped cream (for serving)
Instructions
- 1In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
- 2In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- 3Add the eggs one at a time, mixing well after each addition.
- 4Stir in the dissolved yeast mixture and mix until combined.
- 5Gradually add the flour and salt, mixing until a smooth batter forms.
- 6Pour the batter into a greased savarin mold or bundt pan.
- 7Cover the mold with a clean cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
- 8Preheat the oven to 350°F (175°C).
- 9Bake the savarin for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
- 10While the savarin is baking, prepare the syrup by boiling the water and rum together with the mixed fruits for about 5 minutes.
- 11Once the savarin is baked, remove it from the oven and let it cool slightly before soaking it in the rum syrup for about 10 minutes.
- 12Serve the savarin topped with whipped cream and additional mixed fruits.
Equipment
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