What is Marmitako?
Marmitako is a hearty tuna and potato stew from the Basque Country and Cantabria in northern Spain. Originally prepared by Basque fishermen (arrantzales) at sea, this warming dish combines fresh tuna, potatoes, peppers, and onions in a rich, paprika-scented broth.
The name “Marmitako” comes from the Basque word “marmita”, meaning “pot” — literally “from the pot”. It’s simple, rustic, and full of flavor — a true comfort dish of the sea.
🌊 History of Marmitako
In the 19th and 20th centuries, Basque fishermen would spend weeks at sea, catching bonito del norte (albacore tuna). With limited access to fresh ingredients, they relied on preserved vegetables, potatoes, and the fresh fish they caught — making Marmitako a practical and nourishing meal cooked aboard boats.
Over time, this humble stew became a regional classic, now served in both homes and high-end restaurants across northern Spain.
🧾 Ingredients (Serves 4)
Main Ingredients:
- 500g fresh tuna (preferably Bonito del Norte), cut into cubes
- 500g potatoes, peeled and chopped
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 ripe tomatoes, grated (or 200g crushed tomatoes)
- 1 tsp sweet smoked paprika (pimentón dulce)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 dried chili (optional)
- 1 liter fish stock or water
- Fresh parsley for garnish
👨🍳 How to Make Marmitako
Step 1: Sauté the Base
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until translucent.
- Add chopped peppers and cook for about 5 minutes until softened.
- Stir in the paprika and dried chili (if using).
Step 2: Add Tomatoes
- Add grated or crushed tomatoes.
- Cook the mixture until most of the moisture evaporates, forming a sofrito (flavor base).
Step 3: Add Potatoes
- Add the chopped potatoes and stir well to coat in the sofrito.
- Pour in fish stock or water to cover the potatoes.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes or until potatoes are tender.
Step 4: Add the Tuna
- Add the tuna cubes and cook for 5–7 minutes — just until the tuna is cooked but not overdone.
- Adjust salt and pepper to taste.
Step 5: Serve
- Garnish with fresh parsley.
- Serve hot with rustic bread.
🍽️ Serving Suggestions
- Serve hot in deep bowls with a slice of crusty bread.
- A glass of Txakoli (Basque white wine) or Albariño pairs wonderfully.
- Can be reheated the next day — the flavors deepen!
🧡 Why People Love Marmitako
- Nutritious and filling: Packed with protein and slow-digesting carbs.
- Authentic coastal flavor: Brings a taste of the Cantabrian Sea to your table.
- Simple ingredients: Easy to make with kitchen staples.
- Ideal for cold weather: A perfect comfort food for autumn and winter.
🐟 Tuna Substitutes
If you can’t find fresh tuna, try:
- Fresh swordfish (firm texture)
- Canned tuna (added at the very end, not simmered)
- Cod or monkfish as an alternative seafood protein
🔄 Variations of Marmitako
- Asturian version: Includes a splash of cider and sometimes chorizo.
- Vegetarian Marmitako: Replace tuna with mushrooms or jackfruit.
- Spicy Marmitako: Add extra dried chili or cayenne pepper.
🔗 Internal Linking Suggestions
👉 Explore more like Callos a la Madrileña
👉 Or try another Basque favorite: Empanadas Gallegas Recipe
📌 Summary
Marmitako is a timeless Basque tuna stew that blends sea and land in a humble, satisfying dish. Born at sea and beloved on land, it represents the soul of northern Spanish cooking.
If you’re looking for an authentic taste of Spanish coastal cuisine, Marmitako is a perfect dish to make at home. Try it once, and it might just become a regular in your kitchen!
¡Buen provecho! 🇪🇸