🇪🇸 Spain · Food
Marmitako (Basque Tuna Stew)
By eatmundo · July 7, 2026
Marmitako is a heartwarming, rustic Basque fish stew, traditionally made with fresh tuna, potatoes, onions, and peppers. This flavorful dish, originally prepared by fishermen at sea, truly captures the essence of coastal Spanish cuisine with its rich, comforting broth and tender ingredients.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare your tuna by cutting 600g of fresh tuna (bonito del norte or albacore works best) into 3-4 cm cubes. Season them lightly with salt and pepper, then sear them quickly in a large, heavy-bottomed pot or Dutch oven with 2 tablespoons of olive oil over high heat for about 1 minute per side until lightly golden. Remove the tuna from the pot and set it aside; it will finish cooking later.
- 2
In the same pot, reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Sauté 1 large finely chopped onion, 2 minced garlic cloves, and 1 finely diced green and 1 red bell pepper for about 10-12 minutes, stirring occasionally, until they are softened and translucent.
- 3
Stir in 200g of crushed tomatoes and 1 teaspoon of sweet paprika. Cook for another 3-4 minutes, allowing the tomato to reduce slightly and the paprika to bloom, releasing its vibrant color and aroma. Be careful not to burn the paprika, as it can turn bitter.
- 4
Add 500g of peeled and 'chasqueado' (broken into irregular chunks by cutting partway and then snapping) potatoes to the pot. This technique helps the potatoes release more starch, which naturally thickens the stew. Stir well to coat the potatoes with the aromatic base.
- 5
Pour in 750ml of fish stock (or water, though stock adds more depth) and add 1 bay leaf. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork but not falling apart.
- 6
Carefully return the seared tuna cubes to the pot. Gently stir them into the stew and continue to simmer for just 3-5 minutes, allowing the tuna to warm through and finish cooking without becoming dry. The stew should have a beautiful, slightly thickened consistency.
- 7
Taste the Marmitako and adjust seasoning with salt and black pepper as needed. Remove the bay leaf before serving. Ladle the stew generously into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately for the best flavor and texture.
Frequently Asked Questions
Which type of tuna is best for Marmitako?+
For authentic Marmitako, 'Bonito del Norte' (Northern White Tuna) or albacore tuna is highly recommended. Their firm texture and rich flavor stand up well to stewing without becoming mushy.
How can I thicken my Marmitako if it's too thin?+
A traditional way to thicken Marmitako is to gently mash a few of the cooked potato chunks against the side of the pot with a spoon. The released starch will naturally bind and thicken the broth.
Can I make Marmitako ahead of time?+
While the flavors will meld beautifully, it's best to add the tuna in the final minutes of cooking just before serving. If reheating, add the tuna just before it's fully warmed through to prevent it from becoming dry or overcooked.
What does 'chasqueado' mean for potatoes and why is it important?+
'Chasqueado' refers to breaking potatoes into irregular chunks instead of clean cuts. This technique creates rough edges that release more starch during cooking, contributing to a naturally thicker and more emulsified stew.
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