Basque Marmitako: Tuna and Potato Stew

Why You’ll Love This Recipe

• Classic Basque comfort: silky potatoes and peppers in a smoky paprika broth.
• Weeknight-friendly: one pot, under an hour, pantry-friendly ingredients.
• Restaurant finish at home: gently poached tuna stays tender and succulent.
• Flexible: works with bonito, albacore, or quality canned tuna in a pinch.

Grocery List

• Produce: 1 large yellow onion, 1 green pepper, 1 red pepper, 4 garlic cloves, 1 1/2 lb Yukon Gold potatoes, flat-leaf parsley, optional dried choricero/ñora pepper
• Dairy: None
• Pantry: Extra-virgin olive oil, tomato paste, smoked Spanish paprika (dulce; optional picante), bay leaf, dry white wine, fish or seafood stock, sherry vinegar, kosher salt, black pepper

Full Ingredients

Sofrito and Broth

• 3 tbsp extra-virgin olive oil (plus 1 tbsp for finishing)
• 1 large yellow onion (10 oz / 280 g), diced 1/2 inch
• 1 green Italian frying pepper or green bell pepper (6 oz / 170 g), diced 3/4 inch
• 1 red bell pepper (6 oz / 170 g), diced 3/4 inch
• 4 garlic cloves (16 g), thinly sliced
• 2 tbsp double-concentrated tomato paste (or 1/2 cup grated ripe tomato)
• 2 tsp smoked Spanish paprika (pimentón de la Vera, dulce)
• 1/4 tsp hot smoked paprika (pimentón picante), optional
• 1 small dried choricero or ñora pepper, soaked in hot water 20 minutes and scraped, or 1 tbsp jarred choricero pulp (optional)
• 1 bay leaf
• 1/2 cup (120 ml) dry white wine
• 4 cups (960 ml) low-sodium fish or seafood stock
• Kosher salt and freshly ground black pepper, to taste

Potatoes and Tuna

• 1 1/2 lb (680 g) Yukon Gold or other waxy potatoes, peeled and “cracked” into 1 1/2-inch pieces
• 1 lb (450 g) fresh bonito del norte, albacore, or yellowfin tuna, skinless, cut into 1 1/2-inch cubes
• 1/2 tsp kosher salt (for seasoning the tuna)

To Finish and Serve

• 1 tsp sherry vinegar (or red wine vinegar)
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp extra-virgin olive oil, for drizzling
• Warm crusty bread, for serving (optional)

Step-by-Step Instructions

Step 1: Prep tuna and potatoes

Pat the tuna dry, cut into 1 1/2-inch cubes, and season with 1/2 teaspoon kosher salt. Keep chilled until needed. Peel potatoes and “crack” them into 1 1/2-inch pieces: insert the knife about one-third of the way in, then twist to snap the piece off. This rough edge releases starch that naturally thickens the broth. Hold potatoes in a bowl while you start the sofrito (no need to soak).

Step 2: Build the smoky sofrito

In a heavy pot (5–6 quart), heat 3 tablespoons olive oil over medium heat. Add onion and both peppers with a pinch of salt. Cook, stirring occasionally, until very soft and sweet, 8–10 minutes. Stir in sliced garlic and optional choricero pepper pulp; cook 1 minute until fragrant.

Step 3: Fry the tomato and bloom the paprika

Clear a small space in the pot and add the tomato paste. Fry, stirring, 1–2 minutes until it darkens slightly. Stir in smoked paprika (and optional hot paprika) and the bay leaf; cook 30 seconds to bloom the spices.

Step 4: Deglaze with wine

Pour in the white wine and increase heat to medium-high. Scrape up any caramelized bits from the pot and reduce the wine until nearly evaporated, about 2 minutes.

Step 5: Coat the potatoes

Add the cracked potatoes and toss to coat thoroughly in the sofrito, 1–2 minutes. This step helps the potatoes absorb flavor and release starch for a silky broth.

Step 6: Simmer until tender

Add the fish stock and bring to a gentle boil. Reduce to a steady simmer (aim for a gentle 185–195°F simmer), partially cover, and cook 18–22 minutes, stirring once or twice, until the potatoes are just tender and some edges are beginning to break down. Season the broth with salt and black pepper to taste.

Step 7: Fold in the tuna off heat

Turn off the heat. Add the tuna pieces and gently submerge them in the hot broth. Cover and let the residual heat cook the fish until the exterior turns opaque and the center is just set, 2–4 minutes depending on cube size. Target 120–125°F for medium-rare, 130–135°F for medium, or up to 140–145°F if you prefer fully cooked.

Step 8: Brighten and serve

Discard the bay leaf. Stir in sherry vinegar and parsley, then drizzle with the remaining 1 tablespoon olive oil. Taste and adjust seasoning. Ladle into warm bowls and serve immediately with crusty bread.

Pro Tips

• Crack, don’t cube: snapping potatoes creates starchy surfaces that thicken the stew naturally.
• Keep tuna cold and salt ahead: a light pre-salt seasons and helps retain moisture when gently poached.
• Mind the simmer: a gentle 185–195°F simmer prevents the potatoes from breaking apart and keeps flavors clean.
• Pimentón matters: use quality pimentón de la Vera (dulce). Add a pinch of picante only if you enjoy heat.
• Choricero boost: soaked choricero or ñora adds classic Basque depth; jarred paste is a convenient substitute.

Variations

• Salmon or Arctic char: swap fish 1:1 and cook the same way off heat; it remains silky and rich.
• Canned tuna shortcut: add two 5–6 oz cans good-quality tuna in olive oil at the end, just to warm through.
• Vegetarian “Marinera”: use vegetable stock plus 1–2 tsp white miso or a strip of kombu; add chickpeas for protein.

Storage & Make-Ahead

Best results: make the stew base (through Step 6) up to 3 days ahead; cool and refrigerate. Reheat gently to a simmer, then add tuna and finish as directed. Leftovers with tuna keep 1 day refrigerated; reheat gently without boiling to avoid overcooking the fish. The base (without tuna) freezes well for up to 2 months; thaw overnight in the fridge before reheating. Avoid freezing with tuna added.

Nutrition (per serving)

Approx. 420 calories; 28 g protein; 18 g fat; 39 g carbohydrates; 4 g fiber; 800 mg sodium (varies with stock and added salt).