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Marmitako is the traditional Basque guiso marinero -
a tasty fish stew, prepared in an earthenware casserole.Fresh
tuna is one of the favorites of Basque cuisine. It is caught
at the end of the summer, while chasing anchovy. It should
be differentiated from at?, which is usually sold canned
in Spain and other countries.
7 tablespoons olive oil
2 onions, chopped
3 garlic cloves, minced
1 kg (2 pounds) fresh tuna, in large chunks with skin and
bones removed
5 tomatoes, peeled and chopped
3 pimientos, cut in strips
1/4 teaspoon cayenne
2 tablespoons parsley, finely chopped
2 bay leaves
1 teaspoon salt
2 dl (7 ounces)white wine
1/2 (2 cups, 16 ounces)fish broth water
750g (1 1/2 pounds) potatoes, in large chunks
Heat oil in large earthenware casserole and saut onion and
garlic over low heat until onion is tender. Add fresh tuna,
tomatoes, pimientos, cayenne, parsley and bay leaves. Season
with salt. Turn carefully. Pour over the wine and fish broth.
Add the amount of water needed to cover. Simmer, covered, for
1 hour. After 40 minutes, add potato chunks. Season to taste.
Serve in casserole with fresh crusty white bread.
Recommended reading
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My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information. |
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