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Fish, South and mountains

Marmitako, Basque tuna and potato stew

Marmitako is a Basque stew of tuna and potatoes, serving 4 people in 55 minutes, easy level, around €5.00 per serving. Its success comes down to two moves, breaking the potatoes with a knife tip to thicken the sauce, and adding the tuna right at the end so it stays tender.

Tonight, marmitako, the Basque fishermen's stew with tuna, potatoes, and peppers simmered together.

Marmitako, Basque tuna and potato stew
Total time
55 min
Difficulty
Easy
Cost per person
€5.00
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Marmitako gets its texture from one simple move, you break the potatoes with the tip of a knife instead of cutting them cleanly. The starch that releases naturally thickens the tomato and pepper broth, no cream or flour needed. The result is a generous, slightly rustic stew where every spoonful brings soft potato, sweet pepper, and a cube of tuna that stays tender.

This started as a fishermen's dish, built to feed a lot of people with few steps, and it still carries that family spirit today. Kids tend to like it because the tuna turns tender like poached fish, with no bones and no dry bits. Make it on a summer or fall weeknight, while peppers and tomatoes are still good, or on a Sunday if you want to double the batch for leftovers.

The ingredients

4 people

Fish counter

  • Fresh tuna, diced 600 g

Fruits and vegetables

  • Potatoes 800 g
  • Red bell pepper 2
  • Green bell pepper 1
  • Onion 2
  • Garlic 3 cloves

Pantry

  • Crushed tomatoesoften in the pantry 300 g
  • Espelette pepperoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Sauté the sliced onions and peppers with the garlic in the oil for about ten minutes. 12 min

    The peppers should turn soft, they give the dish its sweetness.

  2. Add the tomatoes and the Espelette pepper, let it simmer for a few minutes. 8 min

    Stir from time to time, the sauce can catch quickly.

  3. Cut the potatoes into large pieces by breaking them with the tip of a knife, add them in, and cover with water up to their level. 25 min

    Breaking the potatoes instead of cutting them releases their starch, which thickens the stew.

  4. Lay the tuna cubes on top, turn off the heat, cover, and let it finish cooking in the residual heat. 8 min

    The tuna keeps cooking gently in the heat, staying pink and tender.

  5. Serve hot in deep bowls.

    The stew tastes even better reheated the next day, so double the batch if you want leftovers.

Our tips to get it right

  • Pick fresh tuna that looks firm and deep red, cut into even cubes of about 2 centimeters, it will cook evenly in the heat of the stew.
  • Cover the potatoes with water just up to their level, not more, marmitako should stay a thick stew, not a soup.
  • Taste the sauce before adding the tuna, that's your last chance to adjust salt, pepper, or Espelette pepper, once the fish is in you can't stir much without breaking it up.

The variations

  • Swap fresh tuna for bluefin or albacore depending on what your fishmonger has, the cooking time stays the same.
  • For a vegetarian version, replace the tuna with cooked chickpeas added at the same time as the potatoes, the stew keeps its thick texture.
  • For a faster version, cut the potatoes into smaller pieces, they'll cook in 15 minutes instead of 25.

What to serve it with

  • Crusty bread for dipping
  • A simple green salad
  • A glass of dry white wine

Storage

Marmitako keeps for 2 days in the refrigerator in a closed container, and it often tastes even better reheated the next day. It doesn't freeze especially well since the tuna loses texture, so it's best eaten fresh or within two days. Reheat it gently over low heat, covered, without letting it boil.

Questions about this dish

Can you make marmitako ahead of time?

You can prepare the vegetable and potato base ahead and reheat it just before serving. Add the tuna only right before serving so it stays tender and doesn't cook twice.

Why do you break the potatoes instead of cutting them?

Breaking the potatoes with the tip of a knife releases their starch into the broth. That starch naturally thickens the sauce and gives marmitako its hearty texture, without any cream or flour.

Can you substitute the Espelette pepper?

Yes, you can use sweet paprika for a milder flavor, or a pinch of regular chili powder if you don't have Espelette pepper. Just don't overdo it, the dish is meant to stay mild at its core.

Is marmitako good for kids?

Yes, kids tend to enjoy it because the tuna turns very tender in the stew, almost like poached fish. Just double check there are no bones if your fishmonger cubes the tuna for you.

How long does it take to make a marmitako with tuna and potatoes?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a marmitako with tuna and potatoes?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a marmitako with tuna and potatoes cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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